Save The smell of curry powder blooming in butter still takes me straight back to a rainy Tuesday when I needed comfort food but craved something more exciting than the usual. I had leftover fish from the market and a craving for spice, so I started folding curry into my mum's old fish pie recipe. The kitchen filled with warmth and a golden haze of turmeric, and I knew I'd stumbled onto something special. That first forkful, with its creamy, gently spiced filling under crispy mashed potato, felt like wrapping myself in a blanket that actually tasted interesting.
I made this for my sister after she moved into her first flat, and she called it her new favorite thing. We sat on her mismatched chairs with bowls on our laps, the tops of the pie still crackling, and she said it tasted like home but better. She's asked for it at least a dozen times since, and every time I make it, I remember that tiny kitchen and her genuine surprise that something so simple could feel so special.
Ingredients
- White fish fillets: Cod or haddock work beautifully here because they hold their shape and soak up the curry flavors without falling apart.
- Smoked fish: This adds a deep, savory backbone to the pie, and smoked haddock is my favorite for its gentle smokiness that doesn't overpower the spices.
- Cooked peeled shrimp: They bring a sweet pop of texture, and since they're already cooked, you just fold them in at the end so they stay tender.
- Onion and garlic: The aromatic base that makes the whole filling smell like someone who really knows how to cook lives in your house.
- Carrot: It adds a hint of sweetness and a bit of color that makes the filling feel more complete.
- Frozen peas: They burst with sweetness and bring little pops of green through the golden sauce.
- Butter and flour: The classic roux foundation that thickens the sauce into something silky and rich.
- Whole milk and fish stock: Together they create a creamy base that's flavorful but not too heavy.
- Curry powder and turmeric: The magic that transforms this from a standard fish pie into something that makes people ask for the recipe.
- Fresh parsley: A handful of brightness stirred in at the end keeps everything feeling fresh.
- Potatoes: Fluffy, buttery mashed potatoes that crisp up on top and stay creamy underneath, the perfect contrast to the filling.
Instructions
- Prep the oven and potatoes:
- Preheat your oven to 200°C and get those potatoes boiling in well salted water. You want them tender enough to mash easily, which takes about 15 minutes, and the salt in the water seasons them from the inside out.
- Mash with love:
- Drain the potatoes well, then mash them with butter and milk until they're fluffy and smooth. Season generously with salt and pepper, because bland mash on top of a flavorful filling is a missed opportunity.
- Build the aromatic base:
- Melt butter in a saucepan and cook the onion, carrot, and garlic until they soften and smell sweet, about 5 minutes. This is where the magic starts, so don't rush it.
- Bloom the spices:
- Stir in the curry powder and turmeric, letting them sizzle in the butter for a full minute. The kitchen will smell incredible, and this step unlocks all the flavor hiding in those spices.
- Make the roux:
- Add the flour and stir constantly for a minute to cook out the raw taste. It'll look a bit dry and clumpy, but that's exactly what you want before adding the liquid.
- Create the sauce:
- Slowly whisk in the milk and stock, working out any lumps as you go. Keep stirring until the sauce thickens and turns smooth and glossy, about 4 to 5 minutes.
- Gently cook the fish:
- Add the white fish, smoked fish, and peas, then simmer gently so the fish just cooks through, about 3 to 4 minutes. Remove from heat and fold in the shrimp, parsley, salt, and pepper so nothing overcooks.
- Assemble and crisp:
- Pour the curried fish mixture into a baking dish and spread the mashed potatoes evenly over the top. Rough up the surface with a fork to create peaks and valleys that'll turn golden and crispy in the oven.
- Bake to perfection:
- Slide it into the oven for 25 minutes, or until the top is beautifully golden and the edges are bubbling. Let it rest for 5 minutes before serving so you don't burn your tongue in your eagerness.
Save This pie has become my answer to gray days and empty fridges. One evening, a friend came over unexpectedly, and I threw this together with what I had, adding a bit of grated cheddar on top because I felt fancy. She still talks about that night, and now she makes it for her own family. It's the kind of recipe that quietly becomes part of your life, the one you make without thinking when you need something to feel right again.
Make It Your Own
I've swapped sweet potatoes for the regular mash when I wanted something a little earthier, and the sweetness plays beautifully against the curry. A handful of spinach stirred into the filling adds color and makes you feel virtuous, and a good sprinkle of mature cheddar mixed into the mash before baking turns the top into something dangerously crispy and rich. You can also use whatever fish you find fresh, just keep the ratio of white to smoked fish about the same so the smoke doesn't take over.
Storing and Reheating
Leftovers keep for up to three days in the fridge, covered tightly, and they reheat beautifully in a low oven. I usually cover it with foil for the first 15 minutes, then uncover to crisp the top again. You can also freeze individual portions before baking, then bake straight from frozen, adding an extra 10 minutes or so. It's the kind of meal that tastes even better the next day, after all the flavors have had time to settle into each other.
Serving Suggestions
I love serving this with something crisp and green to cut through the richness, like a simple dressed salad or steamed greens with lemon. A glass of chilled Sauvignon Blanc is perfect if you're feeling fancy, but honestly, a cup of tea works just as well on a weeknight. The pie is hearty enough to stand alone, but a crusty piece of bread on the side never hurts if you want to mop up every last bit of that curried sauce.
- Serve with a lightly dressed green salad or lemony steamed broccoli.
- A crisp white wine or sparkling water with lime makes it feel like an occasion.
- Crusty bread on the side is optional but highly recommended for sauce mopping.
Save This curried fish pie has earned its place in my regular rotation, the kind of recipe I make without looking and adjust by instinct. I hope it becomes that for you too, something warm and dependable that always feels like the right choice.
Recipe Questions & Answers
- → Can I use different types of fish?
Yes, any firm white fish works well. Try cod, haddock, pollack, or even salmon. The smoked fish adds depth, but you can use all fresh fish if preferred.
- → How do I prevent the sauce from being too thick or thin?
Whisk the milk and stock gradually into the flour mixture to avoid lumps. If too thick, add more milk. If too thin, simmer longer or add a touch more flour mixed with butter.
- → Can I make this ahead of time?
Absolutely. Prepare the filling and mash separately, assemble in the baking dish, cover, and refrigerate for up to 24 hours. Bake from chilled, adding 10 minutes to the cooking time.
- → What can I serve with this dish?
Serve with steamed green beans, buttered peas, or a crisp green salad. Crusty bread also pairs wonderfully to soak up the creamy curry sauce.
- → Can I freeze curried fish pie?
Yes, freeze before or after baking. Wrap tightly and freeze for up to 3 months. Thaw overnight in the fridge before reheating at 180°C until piping hot throughout.
- → How spicy is this dish?
It's mild and aromatic rather than hot. The curry powder and turmeric add warmth and depth without significant heat. Adjust the curry powder to your taste preference.