Serves 4 as a main dish

This is a spicy twist on the classic Fish Pie, combining white fish and prawns with spices and herbs and topped with Bengali mashed potato. Aloo Bhorta.

What you need…
• 1 recipe Aloo Bhorta
• 12 large prawns, deveined but not peeled
• 400ml milk
• 1 onion, sliced
• 400g white fish
• Small handful parsley, chopped
• 50g cream
• Salt to taste

Spice Mix
• 3 cloves
• 5 curry leaves
• 2 cardamons, cracked open but not crushed
• 5 peppercorns
• 1 dried red chilli
• Pinch of turmeric

For the sauce
• 50g butter
• 50g plain flour

How to make it…
1. Cook the prawns in a little water in a pan until they turn pink (about 5 minutes). Allow to cool and peel. Set aside.
2. Heat the milk gently in a pan until it bubbles gently, add the Spice Mix and onion and cook for 1 minute.
3. Add the fish and poach for until it is cooked through (about 7–8 minutes).
4. Add the fish to a baking dish of about 22cm x 22cm and flake it (any skin should peel off easily and you can discard this). Spread the prawns and the parsley evenly on top of the fish.
5. In another pan heat the butter to a medium heat, add the flour and mix for 1 minute.
6. Turn down the heat to low, add the milk (not the solids) bit by bit to the butter and flour. Add the cream and cook gently for 5 minutes, constantly mixing to avoid it sticking.
7. Add the solids (you can remove the whole spices if you don’t want them in the pie), warm through, then pour over the fish and prawns evenly. Add salt.
8. Spread the Aloo Bhorta evenly on top of the sauce.
9. Heat the oven to 200 C and cook for 30 minutes. The potato should be slightly browned on the top.

If you like this you should try our…
Sag Paneer • Chilli Paneer • Butter Chicken • Butter Paneer • Prawn Korma • Medium Chicken Curry • Chicken Madras • Chicken Vindaloo • Chicken Bhoona • Chicken Dopiaza

This is a clever dish. It knows Pi to 50 decimal points.

Makes 4 Shashliks

This mix of mushrooms, peppers, tomatoes and onions, marinated in Tikka Marinade and grilled makes a fresh-tasting starter or you can double up the portion for tasty main dish. The trick is cook the Vegetable Shashliks just enough so they soften and the edges are charred.

What you need…
• 1 recipe Tikka Marinade (omit the water)
• 16 thick slices or chunks of mushroom
• 12 chunks of red pepper, about 3cm square (stab them a few times as this absorbs the marinade better)
• 12 chunks of green or yellow pepper, about 3cm square (stab them a few times as this absorbs the marinade better)
• 1 tomato, cut into 8 segments (stab them a few times as this absorbs the marinade better)
• Half an onion cut into chunks

How to make it…
1. Slide the pieces, alternately, onto a skewer.
2. Coat all the pieces generously in Tikka Marinade. Leave for 30 minutes.
3. Grill the Shashliks, turning a couple of times, until they soften and start to char on the edges (about 15 minutes).
4. Serve with Mint Yoghurt Sauce.

If you like this you should try our…
Sag Paneer • Chilli Paneer • Butter Chicken • Butter Paneer • Prawn Korma • Medium Chicken Curry • Chicken Madras • Chicken Vindaloo • Chicken Bhoona • Chicken Dopiaza

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