Sri Lankan Curry Fish Pie with Devilled Peas: A Culinary Symphony of Flavor

Sri Lankan Curry Fish Pie with Devilled Peas: A Culinary Delight

Introduction

Sri Lankan cuisine is renowned for its vibrant flavors and aromatic spices, and the curry fish pie with devilled peas is a testament to this culinary heritage. This traditional dish combines the richness of a creamy fish pie with the fiery tang of devilled peas, creating a harmonious blend that tantalizes the taste buds.

Ingredients

For the Fish Pie:

* 1 pound white fish (such as haddock or cod)
* 1 tablespoon olive oil
* 1 onion, chopped
* 2 carrots, diced
* 1 celery stalk, diced
* 2 tablespoons plain flour
* 3 cups milk
* 1 teaspoon curry powder
* 1/2 teaspoon turmeric powder
* 1/4 teaspoon cayenne pepper (optional)
* Salt and pepper to taste

For the Devilled Peas:

* 1 cup frozen peas
* 1/2 onion, chopped
* 1 green chili pepper, chopped (deseeded for less heat)
* 1 tablespoon coconut oil
* 1 teaspoon mustard seeds
* 1 teaspoon curry leaves
* 1/2 teaspoon turmeric powder
* Salt and pepper to taste

Instructions

Make the Fish Pie:

1. Preheat oven to 375°F (190°C).
2. In a large skillet, heat the olive oil over medium heat.
3. Add the onion, carrots, and celery and cook until softened.
4. Sprinkle in the flour and stir to coat the vegetables.
5. Gradually whisk in the milk, curry powder, turmeric powder, cayenne pepper (if using), salt, and pepper.
6. Bring to a simmer and cook until the sauce has thickened.
7. Flake the fish and stir into the sauce.
8. Pour the mixture into a greased 9-inch pie dish and set aside.

Make the Devilled Peas:

1. In a small saucepan, bring the peas to a boil.
2. Drain the peas and set aside.
3. In the same saucepan, melt the coconut oil over medium heat.
4. Add the mustard seeds and let them splutter.
5. Add the onion, green chili pepper, curry leaves, and turmeric powder and cook until the onion is translucent.
6. Stir in the peas, salt, and pepper to taste.
7. Cook for 5-7 minutes, or until the peas are heated through.

Assemble the Curry Fish Pie:

1. Spread the devilled peas evenly over the fish pie mixture.
2. Bake in the preheated oven for 25-30 minutes, or until golden brown and bubbly.
3. Let stand for a few minutes before serving.

Tips

* For a richer flavor, use smoked haddock or salmon instead of white fish.
* Add a dash of lime juice or vinegar to the devilled peas for a brighter flavor.
* Serve with crusty bread or rice to soak up the flavorful sauce.

Conclusion

Sri Lankan curry fish pie with devilled peas is a culinary masterpiece that combines the best of both worlds: the comforting warmth of a fish pie and the fiery zest of devilled peas. Whether it's a family dinner or a special occasion, this dish is sure to impress with its vibrant flavors and tantalizing aromas.