Pin It The smell of curry powder blooming in butter still takes me straight back to a rainy Tuesday when I had leftover fish and a craving for something different. I'd grown up on traditional fish pie, but that night I reached for the spice jar instead of plain cream. The kitchen filled with warm, golden fragrance, and I knew I'd stumbled onto something special. My flatmate wandered in, sniffed the air, and declared it smelled like comfort food from another universe.
I made this for my parents once, half expecting them to raise eyebrows at the curry twist. Instead, my dad went quiet for a moment after his first forkful, then asked if I'd written the recipe down. My mum loved how the smoked fish added depth without feeling heavy. Now it's requested every time I visit, which feels like the highest compliment a home cook can get.
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 your secret weapon for adding savory depth, a gentle smokiness that makes the whole dish sing.
- Cooked peeled shrimp: Stir these in at the end so they stay tender and sweet, never rubbery.
- Onion and garlic: The aromatic base that turns butter into something magical when you let them soften slowly.
- Carrot: Adds a touch of sweetness and a pop of color that balances the rich sauce.
- Frozen peas: Keep a bag in the freezer, they bring brightness and require zero effort.
- Unsalted butter: Used twice, once for the sauce and once for the mash, so you control the salt level.
- Plain flour: The thickener that turns milk and stock into silky sauce, just keep whisking.
- Whole milk: Full fat makes the sauce luxurious, this is not the time to skimp.
- Fish stock or vegetable stock: Deepens the savory notes, but vegetable stock works if fish stock feels fussy.
- Mild curry powder: The star spice, blooming it in butter unlocks all those warm, complex flavors.
- Ground turmeric: Gives the sauce that gorgeous golden hue and a hint of earthiness.
- Fresh parsley: A handful of green that brightens everything just before it goes in the oven.
- Potatoes: Fluffy varieties like Maris Piper or Yukon Gold mash beautifully and crisp up on top.
- Salt and pepper: Taste as you go, the smoked fish is already salty so go easy at first.
Instructions
- Preheat and prep:
- Set your oven to 200°C (180°C fan) so it's ready when you need it. This gives you time to build the filling without rushing.
- Make the mash:
- Boil the potatoes in salted water until a knife slides through easily, about 15 minutes, then drain and mash with butter and milk until fluffy. Season well and set aside while you make the filling.
- Soften the aromatics:
- Melt butter in a saucepan over medium heat and add the onion, carrot, and garlic, stirring occasionally until everything softens and smells sweet, about 5 minutes. Don't let the garlic brown or it'll turn bitter.
- Bloom the spices:
- Stir in the curry powder and turmeric, letting them sizzle and release their fragrance for a full minute. This step is pure magic, the kitchen will smell incredible.
- Build the roux:
- Add the flour and stir constantly for another minute, creating a thick paste that will thicken your sauce. It should smell toasty and warm, not raw.
- Create the sauce:
- Gradually whisk in the milk and stock, a little at a time to avoid lumps, then keep stirring until the sauce thickens and turns silky smooth, about 4 to 5 minutes. It should coat the back of a spoon.
- Add the fish:
- Gently fold in the white fish, smoked fish, and peas, then simmer for 3 to 4 minutes until the fish just starts to flake. Remove from heat, stir in the shrimp and parsley, then season with salt and pepper.
- Assemble the pie:
- Pour the curried fish filling into a baking dish and spread the mashed potato evenly over the top. Use a fork to rough up the surface, creating peaks and ridges that will crisp up beautifully.
- Bake until golden:
- Slide the dish into the oven and bake for 25 minutes until the topping is golden and crispy at the edges. Let it rest for 5 minutes before serving so the filling settles and doesn't spill everywhere.
Pin It One evening I brought this to a potluck, worried it was too humble next to someone's fancy roast. It was gone in minutes, and three people asked for the recipe. That's when I realized comfort food with a little twist beats fussy cooking every single time.
Making It Your Own
I've stirred handfuls of grated mature cheddar into the mash before, which adds a salty sharpness that plays wonderfully with the curry. Sometimes I swap in sweet potatoes for half the regular potatoes, which brings a gentle sweetness and a beautiful orange hue. A handful of spinach folded into the filling at the last minute adds color and a bit of earthiness without changing the character of the dish.
What to Serve Alongside
This pie is hearty enough to stand alone, but a crisp green salad with a sharp vinaigrette cuts through the richness perfectly. Steamed green beans or tenderstem broccoli work beautifully if you want something warm on the side. A glass of chilled Sauvignon Blanc is my go to, the citrus notes echo the brightness of the parsley and balance the creamy sauce.
Storage and Reheating
Leftovers keep well in the fridge for up to two days, covered tightly. I reheat individual portions in the oven at 180°C for about 15 minutes, which keeps the topping crispy instead of soggy. You can also freeze this before baking, just thaw overnight in the fridge and add an extra 10 minutes to the baking time.
- Cool completely before covering to avoid condensation making the topping soggy.
- Reheat gently so the fish stays tender and doesn't dry out.
- If freezing, use a freezer safe dish and label it with the date and baking instructions.
Pin It This pie has become my answer to grey days and hungry people, a dish that feels like a warm hug with just enough spice to keep things interesting. I hope it brings as much comfort to your table as it has to mine.
Recipe FAQs
- → Can I use different types of fish?
Yes, you can substitute cod or haddock with other firm white fish like pollock, tilapia, or sea bass. The smoked fish adds depth, but you can use all fresh fish if preferred, though the flavor will be milder.
- → How do I make the potato topping extra crispy?
After spreading the mashed potatoes on top, use a fork to create ridges and peaks on the surface. You can also brush with melted butter or sprinkle grated cheese before baking for additional crispiness and flavor.
- → Can I prepare this ahead of time?
Absolutely. Assemble the pie completely, cover, and refrigerate for up to 24 hours before baking. Add an extra 5-10 minutes to the baking time if cooking from cold.
- → What can I serve with 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.
- → How spicy is the curry flavor?
The curry flavor is mild and aromatic rather than spicy. The combination of curry powder and turmeric adds warmth and depth without heat. You can adjust the curry powder to taste or add a pinch of cayenne for extra kick.
- → Can I freeze curried fish pie?
Yes, you can freeze the assembled but unbaked pie for up to 3 months. Thaw completely in the refrigerator overnight before baking as directed. Alternatively, freeze leftovers in individual portions for quick meals.