Kedgeree fish pie - Good Food Middle East

Name: Kedgeree fish pie - Good Food Middle East
Ingredients: 12 quail eggs; 400g can light coconut milk; 400ml whole milk; ½ small pack coriander, leaves chopped, stalks left whole; ½ small pack parsley, leaves chopped, stalks left whole; 350g skinless smoked haddock fillet, cut into 2-3cm cubes; 350g skinless sustainable white fish (cod, unsmoked haddock or pollack work well), cut into 2-3cm cubes; 85g butter; 1 large onion, finely chopped; 85g plain flour; zest and juice 1 lemon; 200g fresh or frozen peas; 1.4kg bag floury potatoes (we used King Edward), cut into large chunks; 2 tsp turmeric; 25g butter; 2 tbsp mild curry powder; 300ml milk

www.bbcgoodfoodme.com

If you like the subtle spicing and smokiness of the traditional brunch dish, you’ll love the flavours of this mash-topped pie

View full recipe on www.bbcgoodfoodme.com

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Ingredients

12 quail eggs
400g can light coconut milk
400ml whole milk
½ small pack coriander, leaves chopped, stalks left whole
½ small pack parsley, leaves chopped, stalks left whole
350g skinless smoked haddock fillet, cut into 2-3cm cubes
350g skinless sustainable white fish (cod, unsmoked haddock or pollack work well), cut into 2-3cm cubes
85g butter
1 large onion, finely chopped
85g plain flour
zest and juice 1 lemon
200g fresh or frozen peas
1.4kg bag floury potatoes (we used King Edward), cut into large chunks
2 tsp turmeric
25g butter
2 tbsp mild curry powder
300ml milk