Save to Pinterest The smell hit me first: butter, onions, and that unmistakable warmth of curry powder blooming in the pan. I was helping my aunt clear out her recipe box one rainy Saturday, and tucked between faded index cards was this scribbled note for curried fish pie. She laughed and said it was her rebellion against bland Sunday dinners. We made it that night, and I've been hooked ever since.
I made this for a friend who swore she hated fish pie, calling it nursery food. She took one bite of the curry-laced filling and went quiet. Then she had seconds. By the end of the night, she was asking for the recipe, and I felt like I'd won something.
Ingredients
- White fish fillets: Cod or haddock work beautifully here because they hold their shape and soak up the curry without falling apart.
- Smoked fish: This adds a deep, salty backbone to the sauce that makes the whole dish sing.
- Cooked peeled shrimp: Stir these in at the end so they stay plump and sweet instead of rubbery.
- Onion and garlic: The foundation of the sauce, softened until they smell like home.
- Carrot: Diced small, it adds a hint of sweetness that balances the curry.
- Frozen peas: They bring color and a little pop of freshness to each bite.
- Butter and flour: These create the roux that thickens your sauce into something luscious.
- Whole milk and fish stock: The creaminess comes from milk, but stock keeps it savory and light.
- Mild curry powder and turmeric: Just enough spice to warm you up without overwhelming the delicate fish.
- Fresh parsley: A handful at the end brightens everything and cuts through the richness.
- Potatoes: Mashed with butter and milk, they become a fluffy, golden blanket over the filling.
Instructions
- Get the oven ready:
- Preheat to 200C (180C fan), so it's hot and waiting when your pie is assembled.
- Boil and mash the potatoes:
- Cook them in salted water until a fork slides through easily, then drain and mash with butter, milk, salt, and pepper until creamy. Set aside while you build the filling.
- Start the curry base:
- Melt butter in a saucepan over medium heat, then add onion, carrot, and garlic. Let them soften for about 5 minutes, stirring occasionally until they smell sweet and mellow.
- Bloom the spices:
- Stir in curry powder and turmeric, cooking for just a minute until the pan smells toasty and fragrant.
- Make the roux:
- Add flour and stir constantly for another minute, letting it cook out any raw taste.
- Build the sauce:
- Gradually whisk in milk and stock, stirring as it thickens into a smooth, velvety sauce. This takes about 4 to 5 minutes.
- Simmer the fish:
- Add white fish, smoked fish, and peas to the sauce. Let it bubble gently for 3 to 4 minutes until the fish is just cooked, then remove from heat and fold in shrimp, parsley, salt, and pepper.
- Assemble the pie:
- Pour the curried fish mixture into a baking dish and spread mashed potatoes evenly over the top. Rough up the surface with a fork so it crisps up nicely in the oven.
- Bake until golden:
- Slide it into the oven for 25 minutes, watching as the top turns golden and crispy. Let it rest for 5 minutes before serving so the filling settles.
Save to Pinterest The first time I brought this to a potluck, someone asked if I'd ordered it from a restaurant. I just smiled and said it was my aunt's secret, even though the secret is simply not being afraid to let curry and fish become friends.
Choosing Your Fish
I learned the hard way that delicate fish like sole will disappear into the sauce. Stick with firm white fish that can handle the heat and hold its shape. Smoked haddock is worth seeking out because it gives the pie a smoky depth that makes people wonder what your trick is.
Making It Your Own
One winter I stirred a handful of grated cheddar into the mashed potatoes, and it added this salty, melty layer that made everyone go quiet. You can also swap in sweet potatoes for a slightly sweeter topping, or fold spinach into the filling if you want to sneak in more greens without anyone noticing.
Serving and Storing
This pie is best eaten warm, straight from the oven, with a crisp green salad or steamed greens on the side. Leftovers keep in the fridge for up to two days and reheat beautifully in the oven.
- Let it cool completely before covering and refrigerating.
- Reheat at 180C for about 20 minutes until piping hot in the center.
- Pair it with a chilled Sauvignon Blanc to balance the richness.
Save to Pinterest This pie has a way of turning a regular Tuesday into something worth sitting down for. I hope it does the same for you.
Questions & Answers
- → Can I use different types of fish?
Yes, you can substitute cod or haddock with other firm white fish like pollock, halibut, or sea bass. The smoked fish adds depth, but you can use all fresh fish if preferred.
- → How do I prevent the sauce from becoming lumpy?
Whisk constantly when adding the milk and stock gradually to the flour mixture. This ensures a smooth, creamy sauce without lumps.
- → Can I make this ahead of time?
Yes, assemble the dish 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 crisp green salad, steamed green beans, or buttered broccoli pair beautifully. The dish is hearty on its own, so lighter sides work best.
- → How should I store leftovers?
Store covered in the refrigerator for up to 2 days. Reheat in the oven at 180°C until heated through, about 20-25 minutes.
- → Can I freeze this dish?
Yes, freeze before baking for up to 2 months. Thaw overnight in the refrigerator before baking as directed, adding extra time if needed.