Save Pin The smell of curry powder blooming in butter stopped me mid-chop one rainy Tuesday. I was halfway through making a traditional fish pie when I glanced at the spice rack and thought, why not? That spontaneous shake of the jar turned a familiar dinner into something I now crave on cold evenings. The gentle warmth of turmeric and curry folded into creamy sauce, blanketed by crispy mashed potatoes, felt like wrapping up in a favorite sweater.
I made this for my sister after she spent a winter in Cornwall and came back raving about proper fish pies. She took one bite, paused, and said it tasted like the coast met Mumbai. We polished off the entire dish that night with nothing but a simple salad, scraping the edges of the baking dish for every last bit of golden potato. It became our unofficial comfort food for whenever one of us needed cheering up.
Ingredients
- White fish fillets: Cod or haddock work beautifully here because they hold their shape and soak up the curry without falling apart.
- Smoked fish: This adds a subtle depth that makes the whole dish taste more complex than the effort suggests, just dont skip it.
- Cooked shrimp: Stir these in at the end so they stay tender and sweet, not rubbery from overcooking.
- Onion and garlic: The foundation of the sauce, softened slowly until they smell like home.
- Carrot: Diced small, it adds a touch of sweetness that balances the curry spices perfectly.
- Frozen peas: Convenient and bright, they add little pops of color and freshness throughout the filling.
- Butter and flour: These create the roux that thickens your sauce into something luscious and coating.
- Whole milk and fish stock: The combination makes the sauce rich but not heavy, with a subtle briny note that highlights the seafood.
- Curry powder and turmeric: Mild and warming, they give the dish its character without overwhelming the delicate fish.
- Fresh parsley: A handful at the end brightens everything and cuts through the richness.
- Potatoes: Fluffy mashed potatoes turn into a golden, crispy blanket that everyone fights over.
Instructions
- Prep the oven and potatoes:
- Get your oven heating to 200C and get those potatoes into salted boiling water. Youll know theyre ready when a fork slides through them like soft butter.
- Build the curry base:
- Melt butter in a saucepan and let the onion, carrot, and garlic soften slowly, stirring now and then until they smell sweet and mellow. Stir in the curry powder and turmeric, letting them sizzle for a minute until your kitchen smells like a spice market.
- Make the roux:
- Sprinkle in the flour and stir it constantly for a minute so it loses its raw taste. This is the step that keeps your sauce silky instead of lumpy.
- Create the creamy sauce:
- Slowly whisk in the milk and stock, a bit at a time, stirring as it thickens into a smooth, glossy sauce. Let it bubble gently for about five minutes until it coats the back of a spoon.
- Add the fish and peas:
- Nestle in the white fish, smoked fish, and peas, letting them simmer gently for just a few minutes until the fish barely turns opaque. Pull it off the heat and fold in the shrimp, parsley, salt, and pepper with a gentle hand.
- Mash and season the potatoes:
- Drain your tender potatoes and mash them with butter and milk until fluffy and smooth. Season generously because bland potatoes will let the whole dish down.
- Assemble the pie:
- Pour the curried fish filling into a baking dish and spread the mashed potatoes on top, using a fork to rough up the surface. Those little peaks and ridges will crisp up beautifully in the oven.
- Bake until golden:
- Slide it into the oven and let it bake for 25 minutes until the top is golden and crispy. Let it rest for five minutes before serving so the filling sets just enough to scoop neatly.
Save Pin One evening, my neighbor knocked on the door just as I pulled this out of the oven. I invited her in and we sat at the kitchen table with two forks and the baking dish between us, talking until the dish was empty. She said it reminded her of her mums cooking but with a story she didnt know yet. That night, this pie became more than dinner, it became a reason to sit down and share something warm.
Making It Your Own
Ive stirred handfuls of spinach into the filling when I had some wilting in the fridge, and it added a lovely earthy note. You can swap the white potatoes for sweet potatoes if you want a hint of sweetness that plays beautifully with the curry. A handful of grated cheddar mixed into the mash makes it even more indulgent, though I only do that when I want to feel particularly spoiled.
Choosing Your Fish
I always ask the fishmonger what looks freshest rather than sticking rigidly to cod or haddock. Pollock works just as well, and sometimes Ive used a mix of whatever was on sale. The smoked fish is the one thing I wouldnt compromise on, it adds a layer of flavor that makes people ask whats in this. Just make sure everything is boneless because hunting for bones in a creamy sauce is nobodys idea of a good time.
Serving and Storing
This pie sits happily in the fridge for up to two days, and it reheats beautifully in the oven, though the top wont be quite as crispy. I like serving it with nothing more than a crisp green salad or some steamed greens to cut through the richness. A cold glass of Sauvignon Blanc on the side makes it feel like a proper occasion, even on a Wednesday.
- Reheat covered with foil at 180C for about 20 minutes, then uncover for the last five to crisp the top again.
- You can assemble the whole thing a day ahead and bake it fresh when youre ready to eat.
- Freeze individual portions in small dishes for an emergency comfort meal that just needs reheating.
Save Pin This curried fish pie has earned its place in my regular rotation because it feels both homey and a little bit special at the same time. I hope it brings the same warmth to your table that it does to mine.
Recipe FAQs
- → Can I use frozen fish for this dish?
Yes, frozen fish works well. Thaw completely and pat dry before cutting into chunks to prevent excess moisture in the sauce.
- → What type of curry powder should I use?
Mild curry powder is recommended to complement rather than overpower the fish. Adjust to taste, starting with less if you prefer subtler flavors.
- → Can I prepare this ahead of time?
Absolutely. Assemble the pie completely, cover, and refrigerate for up to 24 hours. Add 10 minutes to the baking time if cooking from cold.
- → What can I substitute for smoked fish?
If smoked fish isn't available, use all white fish and add a pinch of smoked paprika for depth. Salmon also makes a delicious alternative.
- → How do I get the potato topping extra crispy?
Rough up the surface with a fork to create peaks and valleys, and brush lightly with melted butter before baking for maximum crispiness.
- → Can I make this gluten-free?
Yes, replace plain flour with a gluten-free flour blend or cornstarch. Use the same quantity and follow the same cooking method.