Ingredients:
240 g peeled and deveined raw shrimp
500 g mussels in the shell, cleaned
200 g undyed smoked haddock fillet, diced into 1 inch pieces
200 g cleaned squid tubes or cuttlefish, scoured
Puff pastry- roll out to 16 cm diameter sized discs approximately 3 mm thick.
For the sauce:
2 tbsp coconut oil or vegetable oil
20 fresh curry leaves
1 large onion, peeled and sliced
2.5 cm (1-inch) piece of fresh ginger, cut into julienne
6 green chillies slit open lengthways
½ tsp ground turmeric
½ tbsp rice flour
500 ml extra thick coconut milk
1 tsp salt
For salad:
100 g sprouted fenugreek seeds
100 g sprouted moong beans
1 tomato deseeded with ½ cm dices
½ cucumber deseeded with ½ cm dices
1 green chilli (optional)
Juice of 1/2 a lemon
½ tsp salt
½ tsp sugar
Olive oil
Mix together all of above and serve as a side to the seafood pie.
Preparation:
Sauce:
Reserve four halves of green chillies and 10 curry leaves for garnish.
First make the sauce. Heat the oil in a large frying pan; add the curry leaves, onion, ginger and green chillies and cook, stirring, until the onion is soft.
Add the mussels and turmeric, followed by the rice flour. Mix the rice flour in evenly, then add coconut milk and salt, and bring to a simmer.
Cook for 2-3 minutes, until the mussels open up and sauce begins to turn glossy.
Remove the mussels and take the meat out of the shell, discard the shells and thicken the sauce to the consistency of a very thick sauce.
To assemble the pie:
Remove the sauce from flame, cool and mix the raw seafood and the mussel meat through the sauce.
Divide into four parts, place in a cast iron shallow skillet, garnish with the reserved green chillies and curry leaves and cover with Puff pastry disc.
Brush with egg, sprinkle black onion seeds and bake in a hot fan assisted oven at 200 degrees for 10 minutes
Serve immediately with sprouted fenugreek and moong lentil salad.
