Goan Curry Inspired Vegan Fish Pie

Preparation Notes

plus 30 mins marinating time

Ingredients

For the marinade:

• 2 tbsp lemon juice
• 1 tbsp dulse flakes
• 1 tsp garlic paste
• 1 tsp onion powder
• ½ tsp dried dill
• ½ tsp turmeric
• ¼ tsp salt

• 1 ½ large firm green plantain
• 4 tbsp lemon juice

For the curry paste:

• 6 whole cloves
• 3 dried Kashmiri chillies
• 1 star anise
• 1 tsp coriander seeds
• 1 ½ tbsp palm sugar
• 3 garlic cloves, crushed
• 2cm ginger, peeled and finely grated
• 1 tbsp tamarind paste
• 1 tbsp tomato paste
• 1 tsp cumin

• 3 tbsp vegetable oil
• 1 small onion, finely chopped
• salt and pepper, for seasoning
• cream from the top of a whole tin of coconut milk, retain the liquid
• 10 cherry tomatoes

For the mash:

• 500g floury potatoes, peeled
• 50g vegan butter
• salt and pepper, for seasoning
• 2 spring onions, very finely sliced
• 2 tbsp chopped coriander

To garnish:

• 1 red chilli, very finely chopped

Method

1. Make the marinade: In a bowl, mix all marinade ingredients until combined. Set aside.
2. Peel the plantain. Cut into quarters lengthways. Chop into 2cm chunks. Immediately place in a large bowl of cold water and wash well. Drain the water away and rinse the plantain. Pour the lemon juice over the plantain and toss well. Add the marinade to the bowl and toss the plantain again ensuring it is well covered in the juice and marinade. Set aside for 30 minutes.
3. Meanwhile, toast the whole spices for the curry paste in a dry pan on a medium heat for 1-2 minutes until fragrant. Transfer to a spice grinder or mortar and grind until fairly fine. Transfer to a small bowl and add the remaining curry paste ingredients. Mix well. Set aside.
4. Drain the excess liquid from the plantain, retaining the liquid. Add the gram flour to the plantain and mix well.
5. Add the excess marinade to the curry paste and mix well.
6. Heat a frying pan on a medium heat. Add 2 tbsp vegetable oil and heat until hot but not smoking. Add the plantain and cook for 10 minutes stirring and tossing regularly to ensure all sides are browned.
7. Meanwhile, heat a saucepan on a medium heat. Add 1 tbsp vegetable oil. When the oil is hot, add the onions and a pinch of salt. Sauté for 5-7 minutes until soft and translucent. Add the curry paste and cook for 5 minutes stirring constantly. Add the coconut cream and approximately half of the liquid from the coconut milk. Stir well. Add the cherry tomatoes and cook for 10 minutes. Add the cooked plantain and cook for a further 10 minutes, stirring regularly. Add more liquid from the coconut milk can if needed. The curry should be thick but still have visible sauce. Season to taste.
8. While the curry is cooking, make the mashed potato: In a medium saucepan, cover the potatoes with cold water. Add a pinch of salt. Bring to the boil on a medium-high heat. Turn the heat to medium and cook for 10-15 minutes until easily pierced with a fork. Remove from the heat and drain. Return the potatoes to the pan. Add half of the butter and a generous pinch of salt. Mash until smooth. Add the spring onions and chopped coriander. Stir well. Season to taste. Set aside until the curry is nearly finished. Then heat through on a low heat, stirring regularly.
9. Transfer the cooked curry to an oven proof dish large enough to accommodate the curry and the mashed potatoes. Spread the curry out to form an even layer. Carefully, spoon the mashed potato on top of the curry. Gently spread the potato out into one even layer. Leave some texture on the surface, do not smooth out completely. Dot the surface with the remaining butter. Transfer to a hot grill for 5-10 minutes until the top is golden brown.
10. Serve immediately garnished with the chopped chilli.