Save The smell of curry powder blooming in butter stopped me mid-chop one rainy Tuesday evening. I was tinkering with leftover fish and a half-empty jar of mild curry powder my neighbor had given me months earlier. What started as a way to use up odds and ends turned into something I now crave on cold nights: a fish pie that trades bland cream sauce for something warmer, bolder, and infinitely more interesting. My husband took one bite and asked if I'd been hiding this recipe from him on purpose.
I made this for my sister after she had her second baby, and she texted me at midnight asking for the recipe. She said it was the first thing she'd eaten in weeks that didn't taste like obligation. That's when I realized this dish has a quiet superpower: it feels like a hug, but it doesn't bore you. The curry keeps your attention, the fish stays tender, and the potato topping crisps up like the best parts of Sunday roast. I've been making it ever since, tweaking the spice level depending on who's coming over.
Ingredients
- White fish fillets: Cod or haddock work beautifully because they hold their shape and soak up the curry without falling apart.
- Smoked fish: This is where the depth comes from, a gentle smokiness that makes the whole pie taste more complex than the effort you put in.
- Cooked peeled shrimp: They add little bursts of sweetness and make it feel more luxurious without any extra work.
- Onion and garlic: The foundation of the sauce, softened slowly so they turn sweet and melt into the background.
- Carrot: Diced small, it adds a subtle sweetness and a bit of color that makes the filling feel complete.
- Frozen peas: Bright, sweet, and they don't need any prep, just stir them in at the end.
- Butter and flour: The base of your roux, which thickens the sauce and gives it that silky, comforting texture.
- Whole milk and fish stock: Together they create a creamy sauce that's rich but not heavy, with just enough savory backbone.
- Mild curry powder and turmeric: The spices that transform this from standard fish pie into something you'll daydream about.
- Fresh parsley: A handful at the end brightens everything and cuts through the richness.
- Potatoes: Mashed with butter and milk, they become the crispy, fluffy crown that makes this dish irresistible.
Instructions
- Get the oven ready:
- Preheat your oven to 200°C (180°C fan) so it's hot and ready when your pie is assembled. This ensures the potato topping crisps up beautifully.
- Boil and mash the potatoes:
- Cook the potato chunks in salted boiling water until they're tender enough to mash easily, about 15 minutes. Drain them well, then mash with butter and milk until smooth and season generously with salt and pepper.
- Soften the vegetables:
- While the potatoes cook, melt butter in a saucepan over medium heat and add the onion, carrot, and garlic. Let them sauté gently for about 5 minutes until they soften and smell sweet.
- Bloom the spices:
- Stir in the curry powder and turmeric, letting them cook for a minute until they smell toasty and fragrant. This step is what makes the whole dish sing.
- Build the roux:
- Add the flour and stir constantly for a minute, letting it cook out the raw taste. It should coat the vegetables in a thick paste.
- Create the sauce:
- Gradually whisk in the milk and stock, stirring continuously to avoid lumps. Keep cooking and stirring until the sauce thickens and turns smooth and glossy, about 4 to 5 minutes.
- Cook the fish gently:
- Add the white fish, smoked fish, and frozen peas to the sauce. Let it simmer gently for 3 to 4 minutes until the fish is just cooked through, then remove from heat and stir in the shrimp, parsley, salt, and pepper.
- Assemble the pie:
- Pour the curried fish filling into a baking dish and spread the mashed potatoes evenly on top. Use a fork to rough up the surface, which creates all those crispy, golden peaks.
- Bake until golden:
- Slide the dish into the oven and bake for 25 minutes, or until the topping is golden brown and crispy at the edges. Let it rest for 5 minutes before serving so the filling settles and doesn't spill everywhere.
Save I served this to friends who swore they didn't like fish pie, and they went quiet for a solid minute before asking for seconds. One of them admitted she'd been scared it would taste like school dinners, but instead it tasted like something she'd order at a cozy pub on the coast. That's the magic of the curry, it takes something familiar and makes it feel alive again. Now it's the dish I make when I want to remind people that comfort food doesn't have to be boring.
Making It Your Own
I've played with this recipe more times than I can count, and it's incredibly forgiving. If you're feeling fancy, fold a handful of grated mature cheddar into the mashed potatoes before spreading them on top. The cheese melts into the edges and creates these salty, crispy bits that everyone fights over. For a lighter twist, swap half the potatoes for sweet potatoes, they add a gentle sweetness that plays beautifully with the curry. I've also stirred in a big handful of spinach with the peas when I'm feeling virtuous, and it works perfectly.
Pairing and Serving
This pie is rich and warming, so I like to serve it with something sharp and bright to cut through the creaminess. A simple green salad with a lemony vinaigrette works wonders, or steamed green beans tossed with a bit of butter and lemon zest. If you're pouring wine, reach for a crisp Sauvignon Blanc, the acidity lifts the curry spices and complements the fish without overwhelming it. I've also served it with a cold lager on a summer evening, and it was just as good.
Storage and Reheating
Leftovers are a blessing with this pie. Let it cool completely, then cover tightly and refrigerate for up to three days. Reheat individual portions in the microwave, or warm the whole dish in a 180°C oven for about 20 minutes until heated through. The potato topping might lose a bit of its crispness, but a quick blast under the grill brings it back to life. I've even frozen this successfully, just assemble the pie but don't bake it, freeze it tightly wrapped, then bake from frozen at 180°C for about 50 minutes, covering with foil if the top browns too quickly.
- Add a squeeze of lemon juice over each serving to brighten the flavors just before eating.
- If you love heat, stir in a pinch of chili flakes with the curry powder.
- Always let the pie rest for a few minutes after baking so the filling thickens slightly and doesn't run.
Save This curried fish pie has become one of those recipes I make without thinking, the kind that feels like home no matter where I am. I hope it brings you the same warmth and satisfaction it's brought to my table, and that you make it your own in whatever way feels right.
Recipe FAQs
- → Can I use different types of fish?
Yes, you can substitute cod or haddock with any firm white fish like pollock, halibut, or sea bass. Smoked mackerel can replace smoked haddock for a different flavor profile.
- → How do I make the potato topping extra crispy?
Use a fork to create ridges and peaks on the mashed potato surface before baking. For even more crispness, brush the top lightly with melted butter or sprinkle with grated cheese.
- → Can I prepare this dish ahead of time?
Absolutely. Assemble the pie completely, cover, and refrigerate for up to 24 hours. Add 10-15 minutes to the baking time if cooking from cold.
- → What can I serve alongside this dish?
A simple green salad, steamed green beans, or buttered peas complement the rich, creamy pie beautifully. Crusty bread is also excellent for soaking up any extra sauce.
- → Is this dish freezer-friendly?
Yes, you can freeze the assembled unbaked pie for up to 2 months. Thaw overnight in the refrigerator before baking as directed, adding a few extra minutes if needed.
- → How can I adjust the spice level?
For a milder version, reduce the curry powder to 1-2 teaspoons. For more heat, add a pinch of cayenne pepper or use a medium or hot curry powder blend.