Save It A friend once told me that adding curry powder to fish pie was "a betrayal of everything British." I laughed and served him a forkful anyway. He went quiet, took another bite, then asked if he could take the leftovers home. That's the magic of this dish: it honors the comfort of a classic fish pie while waking it up with warm spices that make every bite feel both familiar and exciting.
I made this for my mum on a rainy April evening when she was visiting. She stood in the doorway of my kitchen, arms crossed, skeptical about the curry powder sitting next to the fish. But as the turmeric and spices bloomed in the butter, filling the whole flat with that golden, fragrant warmth, she softened. By the time we sat down to eat, she was already asking for the recipe to take home.
Ingredients
- White fish fillets: Cod or haddock work beautifully because they hold their shape and absorb the curry flavors without falling apart.
- Smoked fish: This adds a deeper, savory layer that makes the whole dish feel more complex and interesting.
- Cooked peeled shrimp: Stir these in at the end so they stay tender and don't turn rubbery.
- Onion: The base of the sauce, it should be softened until sweet and translucent.
- Garlic cloves: Minced finely, they melt into the sauce and add a gentle warmth.
- Carrot: Diced small, it adds sweetness and a bit of texture to the creamy filling.
- Frozen peas: They burst with color and freshness, balancing the richness of the sauce.
- Unsalted butter: Used in both the sauce and the mash, it brings everything together with silky richness.
- Plain flour: This thickens the sauce into a velvety coating that clings to the fish.
- Whole milk: The creamy backbone of both the sauce and the mashed potatoes.
- Fish stock or vegetable stock: Adds depth and a subtle savory note that enhances the seafood.
- Mild curry powder: The star spice, it should be aromatic and warm, not fiery.
- Ground turmeric: Gives the sauce a beautiful golden hue and earthy flavor.
- Fresh parsley: Chopped and stirred in at the end, it adds brightness and a pop of green.
- Potatoes: Fluffy varieties like Maris Piper mash beautifully and crisp up wonderfully on top.
- Salt and pepper: Season generously at every stage to build flavor.
Instructions
- Preheat and Prep:
- Set your oven to 200°C (180°C fan). This ensures it's hot enough to crisp the potato topping to golden perfection.
- Boil the Potatoes:
- Cook the potato chunks in salted water for about 15 minutes until a knife slides through easily. Drain well, then mash with butter, milk, salt, and pepper until smooth and creamy.
- Sauté the Aromatics:
- Melt butter in a saucepan over medium heat, then add the onion, carrot, and garlic. Let them soften for 5 minutes, stirring occasionally, until they smell sweet and inviting.
- Bloom the Spices:
- Stir in the curry powder and turmeric, cooking for just a minute. You'll know it's ready when the kitchen fills with that warm, toasted spice aroma.
- Make the Roux:
- Add the flour and stir constantly for a minute to cook out the raw taste. This forms the base that will thicken your sauce beautifully.
- Build the Sauce:
- Gradually whisk in the milk and stock, stirring continuously to avoid lumps. Keep cooking for 4 to 5 minutes until the sauce thickens and coats the back of a spoon.
- Add the Fish:
- Gently fold in the white fish, smoked fish, and peas. Simmer for 3 to 4 minutes until the fish just starts to flake, 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 over the top. Use a fork to rough up the surface, creating peaks and valleys that will crisp beautifully in the oven.
- Bake to Golden Perfection:
- Slide the dish into the oven and bake for 25 minutes until the top is golden and crispy. Let it rest for 5 minutes before serving so the filling can settle and you don't burn your tongue.
Save It The first time I brought this to a dinner party, someone said it tasted like a hug with a passport. I've never forgotten that. It's the kind of dish that makes people lean back in their chairs, satisfied and a little bit surprised, asking what made it so good. And the answer is always simpler than they expect: good fish, gentle spices, and a willingness to trust that comfort food can be adventurous too.
Choosing Your Fish
I always use a mix of white fish and smoked fish because the contrast makes the filling more interesting. Cod and haddock are my go-tos since they're sturdy enough to hold their shape but still flake beautifully. If you can find sustainably sourced options, even better. The smoked fish adds a savory depth that balances the sweetness of the curry spices, so don't skip it.
Getting the Potato Topping Just Right
The secret to a truly great topping is making sure your mash is smooth but not too wet. If it's too loose, it won't crisp up properly. I always drain my potatoes well and let them steam dry for a minute before mashing. Then, when you spread it over the filling, use the back of a fork to create texture. Those little peaks and ridges are what turn golden and crunchy in the oven, giving you that satisfying contrast with the creamy fish below.
Serving Suggestions and Variations
This pie is rich and warming, so I like to serve it with something fresh and sharp to balance it out. A simple green salad with a lemony vinaigrette works beautifully, or steamed green beans with a knob of butter. If you want to mix things up, try adding a handful of spinach to the filling, or swap half the potatoes for sweet potatoes in the topping. One friend of mine stirs grated cheddar into the mash, and I have to admit, it's dangerously good.
- Add a handful of grated mature cheddar to the mashed potatoes for extra richness.
- Substitute half the potatoes with sweet potatoes for a slightly sweeter, more colorful topping.
- Stir in a handful of fresh spinach with the fish for added greens and nutrition.
Save It This is the kind of dish that turns a quiet Tuesday into something special. I hope it brings as much warmth to your table as it has to mine.
Recipe FAQs
- → Can I use frozen fish instead of fresh?
Yes, frozen fish works well for this dish. Thaw it completely and pat dry with paper towels before cutting into chunks to ensure even cooking and prevent excess moisture in the sauce.
- → What type of curry powder works best?
Mild curry powder is recommended for a gentle, subtle flavor that complements the fish without overpowering it. If you prefer more heat, use medium curry powder or add a pinch of cayenne pepper.
- → How do I achieve a crispy potato topping?
Fork the surface of the mashed potatoes before baking to create texture and increase surface area. Bake at 200°C until golden brown. For extra crispiness, brush the top lightly with melted butter before baking.
- → Can I prepare this ahead of time?
Yes, assemble the dish up to 24 hours in advance. Cover and refrigerate, then bake from cold, adding 10-15 minutes to the cooking time. You can also freeze the assembled pie for up to 3 months.
- → What's a good pairing for this dish?
A crisp white wine like Sauvignon Blanc complements the creamy curry sauce beautifully. A simple green salad or steamed vegetables on the side balances the richness of the potato topping.
- → How can I modify this for dietary preferences?
Substitute sweet potatoes for a different flavor profile, add fresh spinach to the filling, or use gluten-free flour for a gluten-free version. The dish is naturally pescatarian and can be made dairy-free with suitable substitutes.