Curried Fish Pie

Name: Curried Fish Pie
Yield: Makes one large oval or one 9 × 13 × 2-inch (23 × 33 × 5-cm) pie, about 12 generous servings
Cuisine: United States
Ingredients: 1 cup warm milk; 1¼ cups fresh white bread crumbs (crustless fresh French or Italian bread, diced and ground in the food processor); 5 large eggs; 1½ cups milk, heated to about 120°F (50°C); One double-batch Rich Pie Dough; ⅔ cup (about 3 ounces/75 grams) slivered almonds, toasted and coarsely chopped; ⅔ cup mango chutney, chopped if chunky; ⅔ cup golden raisins; 1 tablespoon sugar; 1 tablespoon cider vinegar; ½ teaspoon ground cloves; 1 cup milk; 1 tablespoon ground turmeric; 2½ tablespoons best-quality curry powder (more if you like a strong curry flavor); 2 teaspoons salt; 1½ pounds (700 grams) firm-fleshed fish, such as cod or halibut, cut into ½-inch (1-cm) dice; 8 to 10 fresh lemon, lime, or bay leaves, rinsed well to remove any sprays; 3 large eggs; 3 large garlic cloves, peeled and grated on a Microplane; 1 large onion, 10 to 12 ounces (257 to 350 grams), peeled and chopped; ¼ cup vegetable oil, such as canola

Preparation info

Makes one large oval or one 9 × 13 × 2 inch 23 × 33 × 5 cm ) pie, about
12
generous servings

Difficulty
Medium

Appears in

The Modern Baker

By Nick Malgieri

Published 2008

About

A great supper or buffet dish, this South African pie is derived from a popular dish called bobotie—a mixture of ground beef and seasonings, with sweet and sour elements. Bobotie is a mainstay of the Cape Malay cooking of Cape Town and may be made with beef, lamb, or fish. This version comes from my friend Kyra Effren, who grew up in Stellenbosh, outside Cape Town, and made this once for a party at her home in Dallas. The pastry crust is my ad

Ingredients

Americas
United States
Pescatarian
Pie
Spicy

Ingredients

Method