Fish Pie Recipe

Fish pie was a regular

dish amma used to make for special guests whenever she had to serve a two

or three course dinner. It is a

substitute for fish molie / fish masala/ fish

pollichathu and is an easy to

make dish which goes well with

bread or dinner rolls.... All the preparation can

be done ahead of time and baking can be done just

prior to serving..... Surprisingly I

found fish pie was my mother in law’s favorite also:)...and

now it’s my favorite too.... Both the recipes are slightly different and today I am sharing my mother in

laws recipe here.... will share amma’s recipe another time :).....

Fish Pie Recipe

Preparation

time – 25 mints

Cooking

time – 10 mints + 45 mints baking time

Ingredients:

Boil

Method:

Heat

butter in a pan and sauté minced onion until brown.

Remove from heat and add

all-purpose flour / maida mix well.

Whisk in milk without any lumps and

cook, stirring over medium heat until the mixture thickens well.

Turn off the

heat and add beaten egg yolks and mix very well.

Into this mixture add fish,

tomato ketchup, lime juice, pepper powder and mix well.

Check salt and if

needed add to taste.

Beat egg whites until stiff in a clean grease free bowl.

Gently fold egg whites to the fish mixture.

Grease an 8” round / square oven

proof dish, pour the mixture in it and bake in the centre rack of a pre-heated

oven 180°C

/ 350°F for 45-50 minutes or until golden on all sides.

Slice and serve hot

with bread slices or dinner rolls and ketchup.

Fleshy

fish like King fish (Motha), Seer Fish (Neimeen)

or any white fish fillet are good for making fish pie.

Remove all bones of the fish; it’s not nice to bite

on fish bones in a pie :)...

You can either bake it as a whole pie in an 8” dish

and serve as slices or can bake in individual ramekins for individual serving

too… baking time will vary.

You can bake this in Conventional Microwave ~

MW+CON 200°C/390°F, power level-30% for 15-20 minutes.

You can also add finely chopped carrots or any

other veggies to the pie mixture, but we like it plain.