Fish Curry in Pie Cups are deliciously fragrant and spicy. The combination of the curry with the sour cream sauce is a match made in heaven!
Fish Curry in Pie Cups
Chop and fry onions in a little bit of oil until soft but not brown.
Slice garlic, ginger, and chili and crush till fine and add to onions. Cook for a few minutes until combined.
Sprinkle spices evenly and mix thoroughly. Once all the spices are combined add the tomato paste and coconut cream. Cook until the mixture has reduced.
Place Hake pieces in the curry mixture and cook for 10 minutes, do not stir the mixture as this might break the hake into little pieces.
Add coconut milk, salt, and pepper and cook for another 5 minutes or until the hake is cooked.
Cut boiled eggs in half and add to mixture. Remove from heat and allow to settle for 2 minutes.
Roll out the pre-made pastry, use a large bowl to create circles in the pastry. Cut the pastry in circles and place over the back end of a muffin pan, bake in the oven until golden brown. Turn bowls over and bake for a few more minutes to ensure that it is cooked on the inside.
Mix 250 ml sour cream, 250ml creme fraiche and half a bunch of spring onion and mix, add a pinch of salt and pepper.
Place the sauce in a piping bag.
Dish fish curry into pastry cups and top off with the Sour cream mixture.
Fish Curry in Pie Cups are deliciously fragrant and spicy. The combination of the curry with the sour cream sauce is a match made in heaven!
Fish Curry in Pie Cups
Chop and fry onions in a little bit of oil until soft but not brown.
Slice garlic, ginger, and chili and crush till fine and add to onions. Cook for a few minutes until combined.
Sprinkle spices evenly and mix thoroughly. Once all the spices are combined add the tomato paste and coconut cream. Cook until the mixture has reduced.
Place Hake pieces in the curry mixture and cook for 10 minutes, do not stir the mixture as this might break the hake into little pieces.
Add coconut milk, salt, and pepper and cook for another 5 minutes or until the hake is cooked.
Cut boiled eggs in half and add to mixture. Remove from heat and allow to settle for 2 minutes.
Roll out the pre-made pastry, use a large bowl to create circles in the pastry. Cut the pastry in circles and place over the back end of a muffin pan, bake in the oven until golden brown. Turn bowls over and bake for a few more minutes to ensure that it is cooked on the inside.
Mix 250 ml sour cream, 250ml creme fraiche and half a bunch of spring onion and mix, add a pinch of salt and pepper.
Place the sauce in a piping bag.
Dish fish curry into pastry cups and top off with the Sour cream mixture.
Ingredients
Directions
Fish Curry in Pie Cups
Chop and fry onions in a little bit of oil until soft but not brown.
Slice garlic, ginger, and chili and crush till fine and add to onions. Cook for a few minutes until combined.
Sprinkle spices evenly and mix thoroughly. Once all the spices are combined add the tomato paste and coconut cream. Cook until the mixture has reduced.
Place Hake pieces in the curry mixture and cook for 10 minutes, do not stir the mixture as this might break the hake into little pieces.
Add coconut milk, salt, and pepper and cook for another 5 minutes or until the hake is cooked.
Cut boiled eggs in half and add to mixture. Remove from heat and allow to settle for 2 minutes.
Roll out the pre-made pastry, use a large bowl to create circles in the pastry. Cut the pastry in circles and place over the back end of a muffin pan, bake in the oven until golden brown. Turn bowls over and bake for a few more minutes to ensure that it is cooked on the inside.
Mix 250 ml sour cream, 250ml creme fraiche and half a bunch of spring onion and mix, add a pinch of salt and pepper.
Place the sauce in a piping bag.
Dish fish curry into pastry cups and top off with the Sour cream mixture.
Serving Size 1
Servings 8
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