Easiest Way to Make Traditional Old Indian Kitchen Utensils

Traditional British Fish Pie

This appliance very similar to stone mortar mentioned earlier is a competitor to the contemporary dry grinder.

Recipe Summary Traditional British Fish Pie

A rendering of the classic British fish pie. This is a very tasty fish pie without the 'tweaks' of some newer versions; it was traditionally a relatively simple dish.

Ingredients | Traditional Old Indian Kitchen Utensils

2 pounds potatoes, peeled and diced

2 cups milk

1 bay leaf

½ teaspoon ground nutmeg

1 (1 pound) fillet cod

½ cup butter, divided

1 medium leek, white part only, chopped

¼ cup all-purpose flour

4 ounces grated sharp Cheddar cheese, divided

1 cup peas (Optional)

salt and ground black pepper to taste

2 hard-boiled eggs, quartered (Optional)

Directions

Preheat the oven to 350 degrees F (175 degrees C).

Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain and let cool.

Combine milk, bay leaf, and nutmeg in a large pan and bring to a gentle simmer over medium-low heat. Add cod and poach until flaky, about 5 minutes. Use a slotted spoon to transfer cod onto a plate; reserve poaching liquid. Use a fork to flake fish into bite-sized pieces.

Mash potatoes in a large bowl. Mix in 3 tablespoons butter and 2 tablespoons poaching liquid until potatoes are fairly stiff and not too runny.

Heat 1 tablespoon butter in a skillet over medium heat and stir in leek. Cook and stir until softened and translucent, about 5 minutes. Set aside.

Melt remaining 1/4 cup butter over medium heat in a large, deep skillet until it just stops bubbling. Add flour and stir roux continuously for 1 minute. Slowly pour in remaining poaching liquid, stirring continuously, to make base of sauce. Add 1/2 the sharp Cheddar cheese and stir until melted. Fold in flaked cod, leek, and peas. Season with salt and pepper.

Place fish mixture in an oven-proof dish; press boiled eggs gently into the filling across the surface. Cover with a thick layer of mashed potatoes. Sprinkle with remaining Cheddar cheese.

Bake in the preheated oven until top is starting to brown, about 30 minutes. Serve immediately.

Info | Traditional Old Indian Kitchen Utensils

prep: 25 mins cook: 1 hr 15 mins total: 1 hr 40 mins Servings: 6 Yield: 6 servings

TAG : Traditional British Fish Pie

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Images of Traditional Old Indian Kitchen Utensils

Traditional Old Indian Kitchen Utensils - Used in indian kitchens, the chakla (r) is for rolling out the dough on when making roti or various other indian.