I continue on my Anglo-Indian culinary sojourn, whipping up stunning delicacies in a run up to Christmas. The same festive spirit, the same euphoria, the same feverish frenzy as it would have been in an Anglo Indian kitchen in Calcutta a century back.
And this morning it is a fishermans pie – a medley of our favorite Bhetki and plump Bay of Bengal prawns. In a sinful Bechamel sauce. Topped with potatoes mashed with loads of butter. Finished with an extravagance of English cheddar !!!
Luxury at it’s decadent high !!!
Fisherman’s Pie, the Anglo Indian Way
Fishermans Pie, the Anglo Indian Way. A medley of Bhetki and prawns. In a sinful Bechamel sauce. Topped with potatoes mashed with loads of butter. Finished with English cheddar !
Ingredients
Method
- Pre-heat the oven at 175C.
For the Bechamel sauce
- Heat a pan over a low flame, add the butter and flour, stir continuously until the butter has melted. Cook for 1 -2 minutes.
- Now whisk in the milk gently using a balloon whisker or a wooden spatula.
- Bring to a simmer, sprinkle in the salt and black pepper, stir continuously to ensure that there are no lumps and the sauce is not sticking to the bottom of the pan.
- Cook for 3–4 minutes until the sauce has thickened. Keep aside.
For the pie filling
- Grease a pie dish with butter. Place the fish and prawns in the pie dish, add the mushroom, carrots and shallots. Sprinkle a little salt and pepper and mix well.
- Pour the prepared béchamel sauce over the fish, prawns and vegetables, mix well to coat. Adjust the seasonings.
For the potato crust
- Take the potatoes in a bowl, add the butter, milk, a pinch of salt and black pepper. Mash till nice and smooth.
- Spread the mashed potato uniformly on top of the pie filling, smoothen with the help of a fork. Sprinkle the grated cheddar on top of the mashed potato.
- Place the pie dish in the pre-heated oven and bake for 20-25 mins or until golden and bubbling at the edges. Serve hot.
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