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Curried Salmon Pie with Cauliflower Topping

curried cauliflower pie with cauliflower topping



1 large onion, finely chopped

2 T ghee (or clarified butter)

1 ½ t cumin seeds

½ t fennel seeds

1 small cinnamon stick

1 t mustard seeds

20 fresh curry leaves

4 garlic cloves, finely chopped

4cm piece fresh ginger, grated

1 fresh long red chilli, finely chopped

2 T fresh coriander, finely chopped

3 t ground turmeric

3 t garam masala

1 T tamarind puree

320ml coconut milk

1 t cornflour

1 T lemon juice

1 kg boneless salmon pieces

1 C frozen peas, thawed

2 T fresh coriander leaves, chopped, extra

Cauliflower topping

1 head (about 1kg) cauliflower, cut into small florets

¾ C coconut milk

1 ½ T ghee (or clarified butter)




  1. Preheat oven to 180°C/160°C fan forced. For the cauliflower topping, place the cauliflower and coconut milk in a saucepan over low heat. Cover and cook, stirring occasionally and breaking up florets, for 35 minutes or until very tender. Season well and add 1 ghee. Use a stick blender to process until very smooth. Set aside.
  2. Meanwhile, reserve 2 T onion. Heat the ghee in a large ovenproof frying pan or shallow casserole dish over medium-low heat. Add the cumin, fennel, cinnamon and ¾ t mustard seeds. Cook, stirring, for 1 minute. Add half the curry leaves. Cook, covered, for 30 seconds or until aromatic. Add onion. Cook, stirring, for 3 minutes or until soft.
  3. Add the garlic, ginger, chilli and coriander. Cook, stirring, for 1 minute or until aromatic. Stir in turmeric and garam masala for 1 minute or until aromatic. Add tamarind and 300ml of the coconut milk. Bring to the boil. Combine remaining coconut milk and cornflour in a bowl. Stir into spice mixture. Reduce heat to low. Simmer, covered, for 5 minutes or until thickened. Season well. Remove from heat and cool.
  4. Stir in the lemon juice, fish, peas and extra coriander. Spread cauliflower puree over the fish mixture. Use a fork to rake the surface. Drizzle with 1 t ghee. Bake for 25-30 minutes or until fish is cooked through.
  5. Heat remaining ghee in a non-stick frying pan over medium heat. Add reserved onion. Season with salt. Cook, stirring, for 3-4 minutes or until golden. Stir in remaining mustard seeds for 1 minute or until aromatic. Stir in remaining curry leaves for 30 seconds until aromatic. Spoon over the top of fish pie.


Serves 6.

Recipe adapted from


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