Fish Curry in Pie Cups

Fish Curry in Pie Cups

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.

DifficultyIntermediate

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

Yields8 Servings
Prep Time15 minsCook Time30 minsTotal Time45 mins

 1 kg Hake
 340 ml Tomato paste
 240 ml Coconut Milk
 240 ml Coconut Cream
 2 Onions
 6 Eggs
 1 tbsp Curry Powder
 1 tbsp Masala
 1 tbsp Tumeric
 1 tbsp Cinnamon
 1 tbsp Coriander Powder
 250 ml Sour Cream
 250 ml Creme Fraiche
 Spring onion
 Puff Pastry
 1 Piece Fresh Ginger
 3 Garlic Cloves
 2 Chillies
 Salt and Pepper

Fish Curry in Pie Cups
1

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.

Fish Curry in Pie Cups

Pastry Cups
2

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.

Sour Cream Sauce
3

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

 1 kg Hake
 340 ml Tomato paste
 240 ml Coconut Milk
 240 ml Coconut Cream
 2 Onions
 6 Eggs
 1 tbsp Curry Powder
 1 tbsp Masala
 1 tbsp Tumeric
 1 tbsp Cinnamon
 1 tbsp Coriander Powder
 250 ml Sour Cream
 250 ml Creme Fraiche
 Spring onion
 Puff Pastry
 1 Piece Fresh Ginger
 3 Garlic Cloves
 2 Chillies
 Salt and Pepper

Directions

Fish Curry in Pie Cups
1

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.

Fish Curry in Pie Cups

Pastry Cups
2

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.

Sour Cream Sauce
3

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
Nutrition Facts

Serving Size 1

Servings 8

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