I don't know if you heard, but my little family and I got stuck in Boston during Hurricane Sandy. We had flown out to visit some old college friends and were only supposed to be there three days. We were there for a week. It wasn't the best situation (you know, jobs and sick leave and all that jazz), but we did enjoy the time with our friends and getting to tour the big city of Boston! While we were there we ate lunch at this market place...kind of just a bunch of quick food places all stuffed into one building. Anyway, I got a Haddock Pot Pie that was just amazing. It was chock full of meaty chunks of fish, had this delightful, mild, creamy sauce, and was topped with a buttery, seasoned crumb topping. So tasty. I decided right then that I would try to recreate it when we went home. I came across a great deal on tilapia this week, so last night I set out to make said fish pie. Somewhere along the way, it morphed into something that was not even remotely similar to the pie we had in Boston. Well, it has fish in it. And a crumb topping. But other than that, it's pretty wildly different. But it's SO good. To die for delicious.
What it in fact morphed into was a flavor packed coconut curry sauce, with chunks of stir fried potatoes, peas, and tilapia, all wrapped up with a bright squeeze of lime juice and a slightly spicy, crunchy cracker crumb topping. My kiddo couldn't stop eating the fish off of my plate, and my husband thinks anything with curry in it is perfect, so he loved it too. I've been trying to get more creative with my use of spices to craft deep, flavorful dishes. This one definitely achieved that! You can use any kind of potato with this, but I prefer red, gold, or new potatoes so that the skin is tender and flavorful enough to be left on. That's where many of the nutrients and fiber are, plus it's less work that way. Also, I think russet potato skins taste like dirt. Just sayin'. You can also use any kind of fish, and substitute cream for coconut milk and butter/olive oil for coconut oil.
The Heart of the Matter
Coconut Curry Tilapia Pie
2 Tbs olive oil