Thai fish pie with crispy turmeric potatoes
Gurdeep Loyal’s Borough Market recipe for a fish pie flavoured with green curry paste and turmeric butter
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Ingredients
- 50g desiccated coconut
- 30g lemongrass
- 30g fresh galangal or ginger root
- Zest of 1 and juice of 2 limes
- 3 tbsp Thai green curry paste
- 1 tsp fish sauce
- 350g white fish, in bite-sized pieces
- 150g uncooked peeled prawns
- 2 large celery sticks, finely diced
- 450g floury potatoes
- 300ml coconut milk
- 2 tbsp cornflour
- A pinch of caster sugar
- A handful of Thai basil leaves, chopped
- 50g butter
- 1 tsp ground turmeric
- 1 tsp nigella seeds
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