MariasMenu https://mariasmenu.com ...over 500 recipes, tried & tested for you, tasted & trusted by you! Fri, 14 Aug 2020 04:20:19 +0000 en-US hourly 1 https://mariasmenu.com/wp-content/uploads/mm-logo-new-100x100.png MariasMenu https://mariasmenu.com 32 32 Egg Molly https://mariasmenu.com/favourites/egg-molly https://mariasmenu.com/favourites/egg-molly#respond Fri, 14 Aug 2020 04:20:16 +0000 https://mariasmenu.com/?p=60814 I may have told you many times before as well, Eggs are my “go-to” when I'm in doubt. It's something I stock up and it's like a no fussy ingredient. You can add it into almost anything and it easily adapts into it. Be it a curry, sandwich, snack, dessert…

This is a very much Kerala Style Egg Curry that goes well with Appam, Idiyappam, even Puttu. It's like a spicy stew, but the flavors are not overpowering. The main difference is instead of using boiled eggs, here we are going for ‘sunny side up” ;)

Hope you get to try this and like it too..

Here is the recipe…

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Egg Molly

Course Breakafst, Brunch
Cuisine Kerala, South India, Indian, Keralan
Keyword Egg Curry, Egg Molly, Egg Curry With Coconut Milk, Kerala Style Egg Curry
Author Maria Jose Martin

Ingredients

  • 4 Eggs
  • 4-6 sliced Small/pearl onions
  • 1 finely chopped Green chilli
  • 1 sprig Curry leaves, chopped
  • 2 medium – big Onion chopped
  • 1/2 tsp, each Crushed ginger & garlic
  • 2 Green chilli slit legthwise
  • 1/2 tsp Turmeric powder
  • 1/2 tsp Coriander powder
  • 1/2 tsp Pepper powder
  • 1 Medium tomato diced
  • 1.5 cups Thick coconut milk
  • Salt
  • Coconut oil

Instructions

  • Heat oil in a large and wide pan. Make eggs sunny side up style and sprinkle finely sliced small onion, 1 finely chopped green chilli and chopped curry leaves on top of the eggs. season with salt and pepper. Cook till the eggs are done, transfer to a plate.
  • Heat more oil in the same pan and add chopped onions. Cook till it browns.
  • Add crushed ginger & garlic and green chilli (2 slit lengthwise). Cook for 2-3 mins, till the raw smell goes.
  • Add turmeric, coriander and pepper powders. Mix well. Cook for 2 mins and add 1 tbsp hot water.
  • Add diced tomato and cook till it becomes soft. Add 2 tbsp hot water to bring the masala together.
  • Add thick coconut milk and cook till the bubbles form around the edges.
  • Reduce flame to lowest and cook for 5 mins. . Remove from fire and add cooked eggs.

Notes

You can make the gravy in advance and store it in the refrigerator. It's better to do the egg preparation, just before serving. You can cook the egg according to your taste preferences – easy, over easy, medium done…
 
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Kerala Garam Masala https://mariasmenu.com/spicy/kerala-garam-masala https://mariasmenu.com/spicy/kerala-garam-masala#respond Mon, 06 Jul 2020 05:26:09 +0000 https://mariasmenu.com/?p=60800 I'm super excited to share this recipe with you! I've been getting requests for garam masala recipe for a long time.

Though I make garam masala at home, I never had a proper measurement. The reason being I had no idea about the correct proportion of different spices.

Finally, I got a proper recipe and I should say I hit the jackpot with it.

Recently Jose's mom came across a handwritten garam masala recipe by his late Grandfather, who was an English teacher-cum-spice trader.

I was kinda overjoyed because I really really wanted a proper garam masala recipe. The thing with the spices is.. you've to be very careful with it, even a minor change in qty can highlight the flavor of your dish or ruin it completely.

Btw, this is a Kerala garam masala recipe and it's super simple and easy. It has a very enticing scent and adds a distinct flavor to the dishes.

I do hope you give this a try and let me know how you like it.

Please read the “notes” before proceeding with the recipe.

Here is the recipe…

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Kerala Garam Masala

Quick, easy and simple Kerala Style Homemade Garam Masala recipe. It has an enticing scent and adds more flavor to the dish.
Cuisine Kerala, South Indian, Indian
Author Maria Jose Martin

Ingredients

  • 50 gms Fennel seeds (perumjeerakam)
  • 20 gms Green cardamom
  • 20 gms Cloves
  • 20 gms Cinnamon
  • 1 Star Anise (full flower) optional
  • 1/2 inch Nutmeg optional
  • Mace – 1/4 th of a flower optional

Instructions

  • Heat a claypot (manchatti)/iron pan/nonstick pan. Dry roast the spices for 3-4 mins, till the roasted smell comes on the lowest flame. Transfer to a plate and let it cool.
  • Grind in the smallest jar of the mixie to an almost fine powder (refer notes)

Notes

Though you can make the entire qty, I recommend you make only half at a time, so that the freshness will be retained.
I made only half the above qty.
Measuring out the ingredients accurately is very important for the perfect balance. 
I added all the spices except mace since I didn't have it with me.
Make sure you don't roast the spices more than the specified time otherwise it will give a charred taste to the garam masala.
I like a bit of texture for the garam masala, so I didn't grind it completely to a fine powder.
Store it in an airtight container. You can store it for 1-2 months.
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Apple Fritter Bread https://mariasmenu.com/favourites/apple-fritter-bread https://mariasmenu.com/favourites/apple-fritter-bread#respond Sat, 20 Jun 2020 07:43:09 +0000 https://mariasmenu.com/?p=60738 Hellooo…

I'm posting here after a small break, well not just here, I was absent in MM social media pages too. It was an unplanned/unexpected break, let's just say, life happened and leave it at that!

So, how are you guys holding up? How's the lockdown going in your part of the world? I do hope you are safe, healthy and happy (as much as one can, considering the circumstances)

Here's an Apple Fritter Cake recipe which I baked sometime ago. We loved the flavor, texture and taste of the cake! Apple and Cinnamon is a classic combination and add a buttery cake to the mix, it cant go wrong, right?

It's perfect with a cuppa and you can have it for breakfast or as a snack or if you are entertaining friends and family (well, that sounds like a bizzare idea in the present times ;))

The cake has a caramelised crusty apple top and a juicy apple filling in the middle of a tender buttery sponge. I hope this description gets you baking this at the earliest.

Here is the recipe…

Recipe from here

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Apple Fritter Bread

The cake has a caramelised crusty apple top and a juicy apple filling in the middle of a tender buttery sponge.
Author Maria Jose Martin

Ingredients

  • 1/3 cup light brown sugar
  • 2 teaspoons cinnamon divided
  • 2 medium Granny Smith apples peeled and diced
  • 2/3 cup plus 2 tablespoons granulated sugar, divided
  • 1/2 cup salted butter room temperature
  • 2 eggs
  • 2 teaspoons vanilla extract
  • 1 1/2 cups all purpose flour
  • 2 teaspoons baking powder
  • 1/2 cup milk
  • Glaze
  • 1/2 cup powdered sugar
  • 1 tablespoon milk

Instructions

  • Preheat oven to 350°F. Coat a 9×5- inch loaf pan with baking spray. Line the bottom and up the short sides with parchment paper. Spray again. Set aside.
  • Prepare cinnamon sugar mixture by combining brown sugar with 1 teaspoon of cinnamon and mixing well. Set aside.
  • Prepare apple mixture by combining apples with 2 tablespoons granulated sugar and remaining 1 teaspoon of cinnamon and mix until well combined. Set aside.
  • In the bowl of your stand mixer fitted with the paddle attachment combine the butter and 2/3 cup granulated sugar on medium speed for 2 minutes.
  • Add in the eggs one at a time and vanilla and mix until blended, scraping the sides of the bowl as necessary.
  • Turn mixer to low and add in the flour and baking powder until incorporated.
  • Add in the milk and mix until just combined. Don’t over-mix.
  • Pour half of the batter into the prepared pan. Distribute half of the apple mixture on top of the batter. Sprinkle half of the cinnamon-sugar mixture over the apples. Using the end of a dull knife, gently swirl the brown sugar mixture and the apples into the batter.
  • Pour remaining batter into the pan, followed by the remaining apple mixture and remaining cinnamon-sugar mixture. Again, gently swirl the sugar and apple mixture into the batter. If needed press the apples into the batter. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
  • Allow to cool in the pan for 10-15 minutes, then gently run a knife around the edges of the pan to loosen the loaf. Remove the bread from the pan onto a wire rack to cool completely.
  • To make the glaze, whisk together powdered sugar and milk until well combined. Drizzle over bread.

Notes

I baked at 175 c, for 50-55 mins. 
Water/juice tends to comes out from the apple mixture as it rests. I discarded the water/juice from the apple mixture before adding it to the batter.
Though this cake is best served on the day of the baking,  you can store this cake in an airtight container @ room temp for 2-3 days. However, I recommend you store it in the fridge if you live in a humid place.
Microwave for 10-15 seconds before serving, if refrigerated. 
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Tomato Rice https://mariasmenu.com/vegetarian/tomato-rice https://mariasmenu.com/vegetarian/tomato-rice#respond Wed, 27 May 2020 07:46:16 +0000 https://mariasmenu.com/?p=56022 Wait a minute…havent I already posted a Tomato Rice recipe? well… I've! So, if you are wondering whether am posting the old recipe again with new pics and a video to boot, nope. Not exactly!

The difference between the earlier recipe and this one is, this is a party wear edition of Tomato Rice whereas the earlier one was an everyday recipe ;)

This is a proper Tomato Rice recipe with all the works. We haven't taken any shortcuts but it's still an easy and fuss-free recipe.

This is something that I make very often and we usually have it with some raita, pappad, and pickle. However, if you are keen on having a side dish, check out this Indian Style Potato Roast recipe, it's a great combo!

Check out the video recipe below:

Here is the recipe…

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Tomato Rice

A quick, simple and tasty variety rice recipe made with tomatoes and spices.
Course Lunch, Lunch, Dinner
Cuisine Indian, South Indian
Keyword Tomato Rice recipe, variety rice recipe, quick lunch recipes
Servings 3
Author Maria Jose Martin

Ingredients

  • 1 cup Basmati Rice
  • 2 medium – large Tomatoes sliced
  • 1 medium – large Onion Sliced
  • 1.5 tsp, each Crushed ginger and garlic
  • 1 Chopped green chilli optional
  • 1.5 tsp Kashmiri chilli powder
  • 1 tsp Coriander powder
  • 1/2 tsp Turmeric powder
  • 3/4 tsp Garam masala
  • 2 – 3 tbsp Coconut milk optional, but recommended
  • 1.5 tbsp Chopped coriander leaves
  • 1/2 tbsp Mint leaves
  • 1.5 – 2 tbsp Ghee / Oil I recommend using ghee
  • 1 Bay leaf
  • Salt

Instructions

  • Cook the rice with salt for 6-7 mins and drain the water. Let the cooked rice cool completely.
  • Heat oil/ghee in a wide pan. Add bay leaf and sliced onion. Cook till onion becomes soft and begins to brown. No need to brown completely.
  • Add crushed ginger, garlic and chopped green chilli (if using). Mix well and cook for 2-3 mins, till the raw smell goes.
  • Add sliced tomatoes and salt. Cook till it becomes soft (refer notes)
  • Add all the spice powders 9kashmiri chilli, coriander, turmeric and garam masala). Mix well and cook for another 2-3 mins, till the raw smell goes and oil starts appearing.
  • Add coconut milk (if using) or water to the masala. Combine everything well.
  • Add chopped coriander and mint leaves and mix well. Add cooked rice.
  • Gently mix together rice and masala, until the masala is nicely mixed with the rice.
  • At this stage, you can add 1 tsp of ghee if you wish. it will enhance the flavor of the rice.
  • Switch off the gas. Cover and let the rice rest for 15 – 20 mins before serving. Serve with raita, pappad and pickle.

Notes

I like tomatoes to be really soft and almost mushy. However if you like having a bit of texture, adjust the cooking time accordingly.
Coconut milk enhances the flavor of the rice and also tones down the masala a bit. 
Sometimes, I add scrambled eggs to this to make it more wholesome. If you are adding eggs, you can add scrambled eggs to the masala, just before adding the rice.
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Chicken Bread Rolls Chinese Style https://mariasmenu.com/chicken/chicken-bread-rolls-chinese-style https://mariasmenu.com/chicken/chicken-bread-rolls-chinese-style#comments Sat, 16 May 2020 05:55:38 +0000 https://mariasmenu.com/?p=54955 Have you seen the Meat Rolls recipe I posted sometime ago?

Well, it's one of the easiest appetiser/starter that I've made. That got me thinking…I can use the same concept with different filling.

So, that's how we have this Chinese Style Chicken Bread rolls.

I guess we all have a soft corner towards Indo Chinese style recipes, right? If you like Indo Chinese recipes I'm sure you'll like this one.

It's super easy and quick to put together. also, do I need to sat more about deep fried Chicken bread rolls? I mean, there is chicken, there is bread, there is chinese flavor and it's deep fried!

So, go ahead and try this flavor packed appetiser/starter.

Please see the video recipe below

Here is the recipe…

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Chicken Bread Rolls Chinese Style

A quick easy and tasty appetiser recipe that can be made ahead. Chinese style chicken bread rolls.
Course Appetiser, Appetizer
Author Maria Jose Martin

Ingredients

  • 3/4 cup Cooked and shredded chicken refer notes
  • 1/2 cup Sliced cabbage
  • 1/2 cup Sliced carrots
  • 1/4 cup Cubed capsicum
  • 1/4 cup Chopped onion
  • 1 – 1 1/2 tsp Chopped garlic
  • 1/2 tbsp soy sauce
  • 1/2 tbsp Green /Red chilly sauce
  • 1 tsp Vinegar
  • 1/4 tsp Pepper powder
  • 8 – 10 slices Bread I used regular white bread
  • Sunflower oil for cooking and deep frying

Instructions

  • Heat oil in a pan and add chopped onion and garlic. Cook till onion softens, no need to brown.
  • Add sliced veggies, salt and pepper. Mix well. Cover and cook till veggies are done (refer notes)
  • Add soy sauce, chilli sauce and vinegar. Give a good mix.
  • Add cooked and shredded chicken and mix well. Remoe from fire and let it cool.
  • Remove the crusts from bread slices. Roll each slice very thinly using a rolling pin. Sprinkle some water, if required
  • Apply water on all four sides of the bread. Place the filling in the middle. Roll the bread and seal the edges tightly. Repeat the process until the filling is used completely.
  • Heat oil in a deep pan for frying. I usually heat the oil on medium-high, once it's hot enough (not smoking) I reduce it to low -medium. Fry the rolls in batches. Make sure you flip the rolls, to ensure even browning all over.
  • Serve with sweet chilli sauce / ketchup / ketchup mixed with chilli sauce.

Notes

I used boneless chicken breast for this recipe. I cooked the chicken with salt and pepper.
I cooked the veggies on low flame for 5-7 mins, I like it when the veggies have a little crunch to it and not completely soft. 
You can prepare the filling in advance and refrigerate for 2-3 days. You can also make the rolls one day in advance. Place it in an airtight container and cover with a damp cloth to prevent it from drying out and fry them just before serving.
Skip the chicken and add more veggies of your choice to make a veg version. 
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Best Chocolate Cupcake https://mariasmenu.com/desserts/best-chocolate-cupcake https://mariasmenu.com/desserts/best-chocolate-cupcake#respond Mon, 04 May 2020 06:54:20 +0000 https://mariasmenu.com/?p=54281 I've been missing from this space for quite some time. Well, I kinda feel guilty that am spending more time on Youtube recipes these days.

But the thing is, I'm out of the computer now. I told you in the last post about my computer shutting down, right? Because of the current lockdown, it might take some time, before I get to work on my computer, sigh! So, Jose and I are sharing a machine now, and let's say, it's not easy. Those who know him know that the man is inseparable from his laptop!

My hours on the machine has to be planned well in advance and timed and what not! Anyways, I want you to know that I haven't abandoned this little space of mine for the new and shiny alternative.

So, to make up for the absence here, I'm sharing the recipe for this Best Chocolate Cupcake for you! I think am sharing a chocolate cake / cupcake recipe after ages.

If you are a fan of chocolate based cakes/cupcakes/desserts, this is for you! I guess the combination of butter and oil gives a wonderful texture to the cupcake and with the creamy chocolate buttercream icing, it's a perfect treat for a party or for a birthday/anniversary.

Here is the recipe…

Recipe from here

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Best Chocolate Cupcake

The recipe for Best Chocolate Cupcake! This cupcake is velvety with a slightly dense and moist texture. Perfect as a dessert or for a birthday treat.
Course Baking, Dessert
Cuisine American
Keyword Chocolate Cupcake, chocolate cupcake with chocolate icing, best chocolate cupcake recipe, chocolate cupcake recipe, easy dessert recipe
Author Maria Jose Martin

Ingredients

  • 1 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1/2 cup cocoa powder natural or Dutched will both work with this recipe
  • 1/4 cup (57 gms approx) unsalted butter room temperature
  • 1 cup sugar
  • 2 ounces (57 gms) chocolate Choose your favorite. You can use any chocolate that you like except white chocolate or candy melts. The chocolate doesn't have to be one typically earmarked for baking – any chocolate bar that doesn't contain mix-ins like nutsRice Krispies, nougat, etc. will work.
  • 2 large eggs room temperature
  • 2 large egg yolks room temperature
  • 9 tbsp vegetable oil This is the same as 1/2 cup + 1 tbsp measure in a liquid measuring cup
  • 2 tsp vanilla extract
  • 1/3 cup full-fat sour cream you can use same qty full fat yogurt as substitute
  • 1/2 cup water room temperature measured in a liquid measuring cup
  • For Chocolate Buttercream
  • 1 cup unsalted butter room temperature
  • 1/2 cup cocoa powder
  • 2 cups icing/confectioners' sugar add more if needed to get desired stiffness
  • 1/2 tsp vanilla extract
  • 1/2 tsp salt

Instructions

  • Preheat oven to 350 F.
  • Sift together flour, salt, baking soda, and cocoa powder into a separate medium-sized bowl. Use a fork or a whisk to ensure that the ingredients are mixed well after sifting. Set aside.
  • In a medium-sized mixing bowl or the bowl of a stand mixer, mix butter and sugar until fully combined. The end result should look like wet sand.
  • Melt the chocolate in the microwave or in a double boiler.
  • Once the melted chocolate is cool enough to touch, add it to the butter/sugar mixture and mix until just combined.
  • Mix in eggs and egg yolks one at a time until just combined.
  • Mix in oil, vanilla, and sour cream until just combined.
  • Add dry ingredients to wet ingredients in three additions, mixing until just combined after each addition.
  • Mix in water until just combined.
  • Fill cupcake liners 2/3 full and put in the oven. Check for doneness at 18 minutes – a toothpick inserted into the center of a cupcake should come out clean. If they are not done, check again every three minutes until they are done.
  • Immediately remove cupcakes from the cupcake tin and place on a cooling rack or on the counter to cool to room temperature. Although they are really good when they are hot, be sure to wait until they are room temperature to give your evaluation.
  • To make Icing
  • In the bowl of a stand mixer or using a handheld electric mixer, beat butter at high speed for three minutes until light and fluffy.
  • Mix in cocoa powder.
  • Mix in powdered sugar a little bit at a time. Mix in vanilla and salt.
  • Pipe over or spread onto desserts.

Notes

  • If you would like to add coffee to the recipe, either add 1 teaspoon espresso powder or instant coffee granules along with the sifted dry ingredients
  • The chocolate in these cupcakes doesn't have to be one typically earmarked for baking – any chocolate, bar, chips, or discs that don't contain mix-ins (like nuts, Rice Krispies, nougat, etc.) will work. This way, you can choose whatever type of chocolate you prefer to eat: milk, dark, or even flavored chocolate bars. or replace the water with room temperature brewed coffee.
  • I got 12 cupcakes from the above qty.
  • You can make this recipe as a cake. You will just need to increase the baking time.
  • I only made half qty of icing 
  • I used 2 tbsp of milk to loosen the icing since I was spreading it, instead of piping.
  • Add more powdered sugar (confectioners' sugar) as needed if you want a stiffer buttercream.
  • The frosting lasts for up to a week at room temperature or months in the freezer.
  • If frozen, you will need to bring it to room temperature and mix it again for a minute or two before you start piping.
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Dates Kalan https://mariasmenu.com/vegetarian/dates-kalan https://mariasmenu.com/vegetarian/dates-kalan#comments Mon, 13 Apr 2020 17:40:52 +0000 https://mariasmenu.com/?p=50778 Here's a quick, easy and tasty recipe that you can make for Vishu.

I loved this recipe for it's simplicity and also for it's flavor combination. It has the perfect balance of sweet, spicy and sour flavors. Since we are using dates here, it hardly takes any time to put this together.

This recipe is special to me since I got it from a paper cutting which my Appa gave to me. Appa collects paper cuttings on different topics that are of interest to me. He arranges it and keeps it safe to give to me when I go home.

I've a whole file of paper cuttings that Appa saved for me!

Anyways, I do hope you give this recipe a try and like it too and hey, I've got a video of this recipe for you.

Happy Vishu to you and your loved ones!

Here is the recipe…

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Dates Kalan

A simple, quick and tasty veg side dish made with dates, yogurt and coconut. It has a perfect balance of sweet, sour and spicy flavor combinations.
Course Lunch
Cuisine Indian, South Indian, Kerala, Keralan
Keyword Dates Kalan, Onam recipes, Onasadya recipes, Onasadya, Sadya recipes, Kerala sadya recipes, vishu sadya recipes
Author Maria Jose Martin

Ingredients

  • 6 big (50 gms) Dates remove the seeds
  • 250 ml Yoghurt, whisked at room temp
  • 1 tsp Julienned ginger
  • 1 Green chilli
  • 1 tsp Chilli powder
  • 1/4 – 1/2 tsp Turmeric powder
  • 1/2 tsp Fenugreek seeds
  • 1/2 tsp Mustard seeds
  • 2 Dry red chilli
  • 1/2 cup + 3tbsp Grated coconut
  • 10 Whole black peppercorns
  • A pinch Cumin seeds
  • Salt
  • 2 tsp Coconut oil
  • 1 sprig Curry leaves

Instructions

  • Grind together coconut, black peppercorns and cumin seeds with 2-3 tbsp water to a smooth paste. Keep it side.
  • Cook together dates, ginger, green chilli, chilli powder, turmeric powder and salt with 1 cup water till dates softens.
  • Add the ground paste to cooked dates. Mix it well and let it simmer for 3-4 mins, till the raw smell goes.
  • Add the whisked yogurt gradually to the dish, stirring all the time. Once it's incororated, remove from fire.
  • Heat oil in a pan and add fenugreek and mustard seeds. Once it crackles, add dry red chilli and curry leaves. Pour it over the uogurt curry. Let it rest for 15 mins before serving with rice.
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Fish Pie https://mariasmenu.com/fish/fish-pie https://mariasmenu.com/fish/fish-pie#respond Sun, 12 Apr 2020 05:15:21 +0000 https://mariasmenu.com/?p=52993 This year, am a bit late with my Easter post. I usually try to post it earlier, so that you can plan your grocery shopping accordingly.

With everything that's happening around, my computer also decided it wants to join the lockdown! I already had suspicions about my phone closely watching all my movements, but now that my desktop decided to shutdown at this time, I'm kinda thinking are machines just that ;)

Anyways, am happy that I could retrieve the data at least and here I am.

I got this recipe from my friend Suni. It's a very heart warming and comforting dish. It has a homely feel to it. Though there are different steps and a bit lengthy, it's worth it. But, let me assure you there is nothing complicated in it. Thanks to Suni for this wonderful recipe!

Have some garlic bread and salad on the side, it's a great meal. You can have it for brunch or when you are entertaining or for a potluck!

Do, give it a try and let me know how you like it.

Btw, I've started posting videos on Youtube, please check it out. I've shared a video for a very easy no-bake dessert recipe recently.

Before you go…

We, Jose and Maria, Wish you and your loved ones a very Happy and Blessed Easter! May the risen Lord bless us all!

Here's the recipe…

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Fish Pie

A simple, easy and tasty fish pie recipe with Salmon. Fish marinated with herbs and cooked and layered with white sauce, mashed potatoes, and cheese.
Course Baking, Lunch, Dinner
Cuisine Continental
Keyword Fish Pie, Fish Pie recipe, Easy fish pie recipe, Fish pie recipe with salmon,
Servings 4
Author Maria Jose Martin

Ingredients

  • 400 gms Fish Fillet I used salmon
  • 500-550 gms Potato
  • 5-6 Mushroom, cooked I used white button mushroom
  • 1 small – medium Onion
  • 1 tsp Chopped garlic

Marinade for Fish

  • 1.5 tbsp Chopped garlic
  • 1 tbsp Lemon Juice
  • 1 tbsp Olive oil
  • 1/2 tsp Whole black pepper
  • 1/2 tsp Salt

For Mashed Potato

  • 1/2 tsp Italian seasoning refer notes
  • 2 tbsp Butter I used unsalted
  • 1/4 cup Hot milk

For White Sauce

  • 30 gms Butter I used unsalted
  • Salt & pepper to taste
  • 2 tbsp Plain flour (maida)
  • 1/2 tsp Italian seasoning refer notes
  • 1 1/2 – 1 3/4 cup Hot Milk I used full fat
  • 2 tbsp Grated cheese refer notes
  • 1/2 – 3/4 cup Grated cheese refer notes

Instructions

  • Preheat oven to 180 C, 10 mins before baking.
  • Grind together 1.5 tbsp chopped garlic, 1 tbsp lemon juice, 1 tbsp olive oil and 1/2 tsp each salt and pepper till it becomes a smooth paste.
  • Clean the fish fillet. Pat dry and make some gashes on it. Add the above marinade and marinate it for half an hour.
  • Cook the potatoes till done. Mash the cooked potatoes.
  • Add 1/2 tsp dried herbs, 2 tbsp butter, 1/4 cup hot milk, salt and pepper to the mashed potatoes. Mix well, until everything is combined. (refer notes)
  • To make white sauce: melt 30 gms butter in a wide pan. Add flour and cook till the raw smell of the flour goes, around 5-7 mins.
  • Add milk gradually while stirring the sauce. If it gets lumpy use a whisk (refer notes). Once the milk is added and begins to thicken, add cheese (2 tbsp), salt, pepper and dried herbs. Mix well and keep it aside.
  • Cook the marinated fish until it's done. Salmon tends to cook faster (3-4 mins on each side and it should be done).
  • Heat oil in the same pan in which you cooked fish. Add chopped onion and garlic (1.5 tsp). Once the onion browns a bit, add cooked mushroom and shredded salmon. Mix well. Add 1/4 – 1/3 cup of the prepared white sauce to the fish mixture. Mix well and remove from fire.
  • Grease an eight inch baking dish generously with butter. Transfer the fish mixture to the baking dish. Top it with the remaining white sauce.
  • Spread the mashed potatoes on top of the white sauce. Sprinkle the grated cheese as the top layer. Bake in the preheated oven for 20 – 25 mins. During the last 5 mins, put it on broil to get a golden crust.
  • Let the pie rest for 20 – 25 mins, before serving. This helps the pie to set and it will be easier to serve. Serve with garlic bread.

Notes

You can use any fish fillet with meaty flesh. The cooking time may vary depending on the type of fish you use. I used skinless fillet. If using fillet with skin, remove the skin before shredding the fish. 
If you dont have dried herbs, you can use fresh parsley. I used gruyere cheese, you can use cheddar or any other melting cheese.
The texture of mashed potatoes can be smooth or a bit lumpy according to your preference.
I also added a handful of baby spinach along with mushrooms.
If the white sauce is still lumpy even after using a whisk, pass it through a sieve and it should be smooth. 
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