Ingredients

• 2 tbsp coconut oil or vegetable oil
• 10 fresh curry leaves
• 1 large onion
• sliced
• 2.5cm/1in fresh root ginger
• cut into fine strips
• 4 green chillies
• split open lengthways
• 500g/1lb 2oz mussels in the shell
• cleaned
• ½ tsp ground turmeric
• ½ tbsp rice flour
• 500ml/18fl oz extra thick coconut milk
• 1 tsp salt
• 250g/9oz peeled and deveined raw prawns
• 200g/7oz undyed smoked haddock fillet
• diced into 1 inch pieces
• 200g/7oz cleaned squid tubes or cuttle fish
• scored
• 375g/13oz all butter puff pastry – rolled 3mm/1/8in thick
• 4 x 16cm diameter discs
• 2 eggs
• lightly beaten
• 1 tbsp black onion seeds
• 115g/4oz sprouted fenugreek seeds
• 115g/4oz sprouted moong beans
• 1 tomato
• deseeded
• cut into ½ cm/¼ in dice
• ½ cucumber
• deseeded
• cut into ½ cm/¼ in dice
• 1 green chilli (optional)
• finely chopped
• ½ lemon
• juice only
• ½ tsp salt
• ½ tsp sugar
• 2-3 tbsp olive oil
• 10 fresh curry leaves
• 2 green chillies
• split open lengthways

Directions

• For the pie
• preheat the oven to 200C/400F/Gas 6.
• First make the sauce. Heat the oil in a large frying pan
• add the curry leaves
• onion
• ginger and green chillies and cook
• stirring
• until the onion is soft.
• Add the mussels and turmeric
• followed by the rice flour.
• Mix the rice flour in evenly
• then add coconut milk and salt
• and bring to a simmer.
• Cook for 2-3 minutes
• until the mussels open up and sauce begins to turn glossy.
• Remove the mussels and take the meat out of the shell
• discarding the shells. Set the mussels aside
• and continue to cook the sauce until it thickens and becomes very thick.
• Remove the sauce from the heat
• cool and mix the raw seafood and the mussel meat through the sauce.
• Divide the pie filling equally among four shallow cast-iron skillets
• garnish with the green chillies and curry leaves and cover with the puff pastry disc.
• Brush the pies with egg
• sprinkle with black onion seeds and bake in the oven for 15 minutes
• or until the fish is cooked through and the pastry crisp and golden brown.
• For the salad
• mix together all the ingredients for the salad.
• Serve the pie with the sprouted fenugreek and moong lentil salad alongside.