Get ready to spice up your taste buds with Chef Darnell de Beer’s Fish Curry Shephard’s Pie! And with pickled fish season just around the corner, here’s a delicious twist on a classic favorite. Are you ready to dive in?
By Chef Darnell de Beer
Serves 6 portions
Ingredients
• 6 haddock fillets
• 30ml butter
• 15ml oil
• 4 star anise
• 2 cinnamon sticks
• 2.5ml cumin seeds
• 2.5ml fennel seeds
• 2.5ml garam masala
• 5ml curry powder
• 2.5ml paprika
• 2.5ml cayenne pepper
• 2.5ml turmeric
• 2 tomatoes
• 3 garlic cloves
• 30ml cream
• 4 potatoes
• 30ml butter
• 2 eggs
Method
1. Start by finely dicing your onions on a very low heat, melt your butter and oil and add your onions and all your spices and cook onions until soft and translucent.
2. Boil a pot with water for concasse tomato. Remove the skin, chop finely and add to pan.
3. Simmer on a low heat while curry mixture is simmering, peel the potatoes and boil until soft. Using a masher, mash the potatoes and add the butter. Wait for it to cool down.
4. Once curry mixture has simmered and the spices are cooked, add the cubed haddock fillets.
5. Cook for another 15min, switch off the heat and add cream. Put aside.
6. Add the eggs to the mashed potato, transfer to a piping bag with your preferred nozzle.
7. Dish curry into an oven safe dish, pipe mash potatoes on top and bake in oven 200°C for 15min and then grill from above until crispy and golden brown.
Recipe by: Limpopo Chefs Academy
