Spicy Seafood Pie
serves 4
This homey seafood pie would be a great way to use up leftover curried sweet potatoes.
This recipe is part of Andrew Schloss's Sunday Dinners.
2 tablespoons vegetable oil
1 large onion, chopped
1/4 teaspoon ground ginger
1/2 tablespoon curry powder
1 small dried chili
4 sweet potatoes, peeled and cut into chunks
1/2 tablespoon sugar
3/4 cup water
1/2 cup milk
20 medium shrimp, peeled and deveined
1 cup scallops
1 green bell pepper, stemmed, seeded and diced
1 teaspoon finely chopped ginger
1 cup chopped canned tomatoes
1/2 cup yogurt
prep: 15 minutes
total: 55 minutes
heavy saucepan
9-inch pie plate
1. Preheat the oven to 375F. Heat 1 tablespoon of the oil in a large heavy saucepan over medium heat. Add half the chopped onion and cook, stirring frequently, for 1 minute. Add the ginger, curry and chili and cook another 30 seconds. Add the sweet potatoes and toss. Add the sugar, a sprinkling of salt and pepper and the water. Cover and simmer until the potatoes are tender, about 15 to 20 minutes. Drain and mix in the milk, and let cool.
2. Meanwhile, chop up the shrimp and cut the scallops into quarters. Cook the remaining onion in the rest of the vegetable oil in a skillet over medium heat until softened, about 1 minute. Add the bell pepper and the ginger and cook for another 2 minutes. Add the tomatoes, shrimp and scallops. Stir, and cook until thickened and seafood is firm. Season with salt and pepper. Stir in the yogurt and set aside.
3. Press the potatoes in an even layer across the bottom and up the sides of a 9-inch pie plate. Fill the sweet-potato shell with the filling. Bake for 20 minutes and serve.
