Save to Pinterest The smell of curry powder blooming in butter stopped me mid-chop one rainy Tuesday evening. I was halfway through making a standard fish pie when I spotted the little tin of curry powder pushed to the back of my spice drawer. On a whim, I stirred a spoonful into the sauce, and suddenly the whole kitchen smelled like something completely new. My partner wandered in, sniffed the air, and said it smelled like comfort food that had just gotten back from holiday.
I made this for my parents the first time they visited our new flat, and my dad, who usually picks at anything remotely spicy, went back for seconds without a word. My mum leaned over and whispered that the curry made it feel less heavy than the traditional version she grew up with. That night, I realized this dish had earned its place in my regular rotation, not because it was fancy, but because it made everyone at the table feel looked after.
Ingredients
- White fish fillets: Cod or haddock work beautifully here because they hold their shape and soak up the curry sauce without falling apart.
- Smoked fish: This adds a deeper, savory note that balances the sweetness of the curry spices, and a little goes a long way.
- Cooked peeled shrimp: Stir these in at the end so they stay tender and dont turn rubbery from overcooking.
- Onion and garlic: The foundation of the sauce, softened slowly to bring out their natural sweetness before the spices go in.
- Carrot: Diced small, it adds a hint of sweetness and a pop of color that looks lovely when you scoop into the pie.
- Frozen peas: They keep their bright green color and add little bursts of freshness throughout the filling.
- Butter and flour: These form the roux that thickens the sauce, giving it that silky, coating texture.
- Whole milk and fish stock: The combination creates a creamy base thats rich but not too heavy, letting the curry flavor shine.
- Mild curry powder and turmeric: These bring warmth and a golden hue without any fierce heat, perfect for a comforting pie.
- Fresh parsley: A handful at the end brightens everything up and cuts through the richness.
- Potatoes: Mashed until fluffy with butter and milk, then spread thick on top so you get crispy peaks and soft valleys.
Instructions
- Get the oven ready:
- Preheat to 200C so its nice and hot when your pie goes in. This helps the potato topping crisp up quickly.
- Boil and mash the potatoes:
- Cook them in salted water until a knife slides through easily, then drain well and mash with butter and milk until smooth and fluffy. Season generously because bland mash will let the whole dish down.
- Build the curry base:
- Melt butter in a saucepan and cook the onion, carrot, and garlic gently until softened and sweet smelling, about five minutes. Stir in the curry powder and turmeric, letting them sizzle for a minute until the kitchen smells incredible.
- Make the sauce:
- Sprinkle in the flour and stir it around for a minute to cook off the raw taste. Slowly whisk in the milk and stock, stirring constantly to avoid lumps, and cook until it thickens into a smooth, glossy sauce.
- Add the fish and peas:
- Gently fold in the white fish, smoked fish, and peas, then simmer for just a few minutes until the fish is almost cooked through. Take it off the heat and stir in the shrimp and parsley so they stay tender.
- Assemble the pie:
- Pour the curried fish mixture into a baking dish and spread the mashed potato over the top, using a fork to rough up the surface. Those little ridges will turn golden and crispy in the oven.
- Bake until golden:
- Slide the dish into the hot oven and bake for about 25 minutes until the top is beautifully browned and the filling is bubbling at the edges. Let it sit for five minutes before serving so it sets just enough to scoop cleanly.
Save to Pinterest One Sunday, I brought this to a friend who had just had a baby, and she texted me later that night saying it was the first meal in weeks that felt like something other than survival food. She reheated a portion the next day for lunch and said the flavors had deepened overnight. That message made me realize this dish does more than fill bellies, it quietly tells people theyre worth the effort of a homemade meal.
Choosing Your Fish
I always pick up whatever looks freshest at the counter rather than sticking rigidly to one type. Cod and haddock are my go-to because theyre easy to find and have a mild flavor that plays well with curry, but Ive also used pollock and even a bit of salmon when I had some left over. The smoked fish is the real secret, it adds a layer of depth that makes people ask what the special ingredient is. Just make sure everything is boneless and skinless so theres no unpleasant surprises when youre tucking in.
Making It Your Own
Once you get the hang of the basic method, this pie practically begs to be tweaked. Ive stirred in a handful of spinach with the peas for extra greens, swapped the regular potatoes for sweet potatoes when I wanted something a bit different, and even added a layer of grated cheddar between the filling and the mash. My neighbor makes hers with a pinch of garam masala instead of curry powder, and it comes out beautifully fragrant. The bones of the recipe are sturdy enough to handle your whims.
Storing and Reheating
This pie keeps well in the fridge for up to three days, covered tightly with foil. Reheat individual portions in the microwave or the whole thing in a moderate oven until piping hot all the way through. I find the flavors meld and deepen after a day, so dont be surprised if your leftovers taste even more rounded than the first serving.
- Let the pie cool completely before covering and refrigerating to avoid soggy potato topping.
- Reheat in the oven at 180C for about 20 minutes if youre warming the whole dish.
- Freeze individual portions wrapped well for up to two months, then defrost overnight and reheat thoroughly.
Save to Pinterest This curried fish pie has become one of those meals I make when I want the house to feel like home, all warm spices and golden edges. I hope it finds a place at your table too.
Recipe FAQs
- → Can I use different types of fish?
Yes, you can substitute the white fish with any firm white fish such as pollock, tilapia, or sea bass. The smoked fish can be replaced with smoked salmon or omitted entirely if preferred.
- → Can I make this dish ahead of time?
Absolutely. Prepare the filling and mashed potato topping separately, assemble in the baking dish, cover, and refrigerate for up to 24 hours. Bake directly from the fridge, adding 10-15 minutes to the cooking time.
- → How do I make the potato topping extra crispy?
Use a fork to rough up the surface of the mashed potatoes before baking. You can also brush the top with melted butter or sprinkle with grated cheese for added crispiness and flavor.
- → Can I freeze curried fish pie?
Yes, this dish freezes well. Assemble completely but don't bake. Cover tightly and freeze for up to 3 months. Thaw overnight in the refrigerator before baking as directed.
- → What can I serve alongside this dish?
This pie pairs wonderfully with steamed green beans, buttered peas, or a fresh garden salad. Crusty bread is also excellent for soaking up any extra sauce.
- → Is the curry flavor very strong?
No, this uses mild curry powder and turmeric for a subtle, warming spice that complements rather than overpowers the fish. Adjust the curry powder to taste if you prefer a milder or stronger flavor.