Awadhi-style Macaroni Pie with Spiced Fish

Ingredients

In this Awadhi adaptation, the traditional Bajan Macaroni Pie is transformed by incorporating Awadhi spices and flavors. The original dish is known for its Caribbean influence, while the Awadhi version infuses the richness and complexity of Indian spices, creating a unique fusion of cuisines. We alse have the original recipe for Bajan Macaroni Pie and Flying Fish, so you can check it out.

• 250g (8.8 oz) macaroni 250g (8.8 oz) macaroni
• 2 cups (470ml) milk 2 cups (470ml) milk
• 1 cup (240g) plain yogurt 1 cup (240g) plain yogurt
• 3 tablespoons ghee 3 tablespoons ghee
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 teaspoon ginger, grated 1 teaspoon ginger, grated
• 1 teaspoon cumin powder 1 teaspoon cumin powder
• 1 teaspoon coriander powder 1 teaspoon coriander powder
• 1/2 teaspoon turmeric powder 1/2 teaspoon turmeric powder
• 1/2 teaspoon red chili powder 1/2 teaspoon red chili powder
• Salt to taste Salt to taste
• 200g (7 oz) boneless fish fillets (such as tilapia or cod) 200g (7 oz) boneless fish fillets (such as tilapia or cod)
• 1 teaspoon garam masala 1 teaspoon garam masala
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 15g, 8g
• Carbohydrates (total, sugars): 55g, 8g
• Protein: 25g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   Cook the macaroni according to package instructions until al dente. Drain and set aside.
2. 2.
   In a large saucepan, heat ghee over medium heat. Add the chopped onion and sauté until golden brown.
3. 3.
   Add minced garlic and grated ginger to the pan and cook for another minute.
4. 4.
   Stir in cumin powder, coriander powder, turmeric powder, red chili powder, and salt. Cook for 2 minutes to release the flavors.
5. 5.
   Reduce the heat to low and add the cooked macaroni to the pan. Mix well to coat the macaroni with the spices.
6. 6.
   In a separate bowl, whisk together milk and yogurt until smooth. Pour the mixture over the macaroni and stir gently.
7. 7.
   Cook on low heat for 10-15 minutes, stirring occasionally, until the sauce thickens and coats the macaroni.
8. 8.
   Preheat the oven to 180°C (350°F).
9. 9.
   Meanwhile, marinate the fish fillets with garam masala and salt. Let it sit for 10 minutes.
10. 10.
    Heat a non-stick pan over medium heat and lightly grease it with ghee. Cook the fish fillets for 3-4 minutes on each side until they are cooked through and golden brown.
11. 11.
    Transfer the macaroni mixture to a baking dish and arrange the cooked fish fillets on top.
12. 12.
    Bake in the preheated oven for 15-20 minutes until the top is golden and bubbly.
13. 13.
    Garnish with fresh cilantro and serve hot.

Treat your ingredients with care...

• Macaroni — Cook the macaroni until al dente to ensure it retains its texture when baked.
• Ghee — Substitute with vegetable oil for a dairy-free version.
• Fish — Choose boneless fish fillets that are firm and mild in flavor, such as tilapia or cod, to complement the spices.

Tips & Tricks

• For a spicier version, increase the amount of red chili powder according to your taste preference.
• Add a handful of grated cheese on top before baking for a cheesy twist.
• Serve with a side of raita (yogurt sauce) and a fresh salad for a complete meal.
• Experiment with different types of fish to find your favorite flavor combination.
• Leftovers can be refrigerated and reheated the next day for a delicious lunch.

Serving advice

Serve the Awadhi-style Macaroni Pie with Spiced Fish as a main course, accompanied by a side of raita and a fresh salad. It pairs well with naan or rice.

Presentation advice

To enhance the presentation, garnish the dish with a sprinkle of garam masala and a few fresh cilantro leaves. Serve it in individual baking dishes for an elegant touch.