Curried Cod Quiche

Serves: to serve 4

Prep Time: 20 Minutes

Cook Time: 40 Minutes

Ready In: 1 hr

6 oz - plain flour (all purpose flour)

FOR THE PASTRY CASE

pinch - salt

1 level tablespoon - curry powder

1½ oz - margarine

1½ oz - lard

1 - 2 tablespoons - water

FOR THE FILLING

2 oz - butter

1 - onion

2 teaspoons - curry powder

2 - eggs

¼ pint - milk

- salt

4 oz - peeled prawns or shrimp

8 oz - Fresh cod (or other firm, white fish)

Make the pastry, adding the level tablespoon of curry powder to the flour in the bowl. Roll the pastry out and use it to line an 8" (20cm) flan dish. Melt the butter in a pan and gently fry the onion pieces until they are soft (about 5 minutes). Stir in the 2 teaspoons of curry powder and cook for a further 2 minutes then leave to cool.
Wash the fish, remove any skin then dice it into bite-size chunks. Arrange these pieces and the prawns or shrimp in the flan case. (If you are using frozen shrimp or prawn, be sure to leave them at room temperature for an hour or two before using since they give off a lot of water when defrosting.) Beat the eggs and cream together, add salt and pepper to taste then add the curry and onion mixture. Pour this mixture over the fish and prawns in the flan case then cook the whole flan in a preheated moderately hot oven (Mk 5 - 375ºF - 190ºC) for 30-40 minutes until it is golden and firm.