Save The smell of curry powder toasting in butter stopped me mid-chop one rainy Tuesday evening. I was trying to rescue leftover fish and a bag of frozen peas from the back of the freezer, and somehow the idea of marrying a British classic with the warmth of curry spices just made sense. My flatmate wandered into the kitchen, sniffed the air, and asked if we were having Indian or comfort food for dinner. Both, I said, and neither of us knew yet how right that answer would be.
I made this for my parents the first time they visited my new flat, nervous they would think I was ruining a perfectly good fish pie. My mum took one bite, paused, then went back for a second forkful before saying anything. She asked for the recipe before dessert was even served. My dad, who usually drowns everything in ketchup, didnt reach for the bottle once.
Ingredients
- White fish fillets: Cod or haddock work beautifully here because they hold their shape and offer mild sweetness that welcomes the curry spices without competing.
- Smoked fish: Smoked haddock adds a gentle smoky depth that makes the whole dish feel more complex and layered than the effort suggests.
- Cooked peeled shrimp: These go in at the end to stay tender and sweet, stirred through the sauce just before baking so they dont turn rubbery.
- Onion: Finely chopped so it melts into the sauce and adds a subtle backbone of savory sweetness.
- Garlic cloves: Minced and softened in butter, they become mellow and aromatic rather than sharp.
- Carrot: Diced small, it adds a hint of natural sweetness and a pop of color against the creamy sauce.
- Frozen peas: They bring brightness and a slight snap of texture that balances the richness perfectly.
- Unsalted butter: Used in both the sauce and the mash, it gives everything a silky richness you can taste in every layer.
- Plain flour: This thickens the sauce into a luscious, coating consistency that clings to every piece of fish.
- Whole milk: Full fat milk makes the sauce creamy and comforting without feeling heavy.
- Fish stock or vegetable stock: A little stock deepens the savory notes and keeps the sauce from feeling one dimensional.
- Mild curry powder: The star spice here, it adds warmth and gentle complexity without making the dish fiery.
- Ground turmeric: It lends a golden hue and earthy undertone that makes the whole pie glow.
- Fresh parsley: Chopped and stirred in at the end, it brightens everything and cuts through the richness with a whisper of green.
- Potatoes: Mashed until fluffy and spread thickly on top, they crisp up in the oven and become the ultimate contrast to the creamy filling.
- Salt and pepper: Essential for balancing and bringing out every flavor, taste as you go and adjust to your liking.
Instructions
- Preheat and Prep:
- Set your oven to 200C (180C fan) so its ready when you are. This high heat will give the potato topping that irresistible golden crust.
- Boil and Mash the Potatoes:
- Cook the potato chunks in salted boiling water until a fork slides through easily, about 15 minutes, then drain and mash with butter and milk until smooth and creamy. Season well with salt and pepper, set aside, and resist the urge to sneak spoonfuls.
- Soften the Vegetables:
- Melt butter in a saucepan over medium heat, add the onion, carrot, and garlic, and cook gently for 5 minutes until everything softens and the kitchen smells inviting. Dont rush this step, the vegetables need time to sweeten.
- Bloom the Spices:
- Stir in the curry powder and turmeric, let them sizzle and release their fragrance for a full minute. This toasting step unlocks deeper flavor and makes the whole dish come alive.
- Build the Sauce Base:
- Add the flour and stir constantly for another minute to cook off the raw taste. Gradually whisk in the milk and stock, stirring until the sauce thickens and turns smooth and glossy, about 4 to 5 minutes.
- Add the Fish and Peas:
- Gently fold in the white fish, smoked fish, and peas, then let everything simmer for 3 to 4 minutes until the fish just begins to flake. Remove from heat and stir in the shrimp, parsley, and seasoning, being careful not to break up the fish too much.
- Assemble the Pie:
- Pour the curried fish mixture into a baking dish, spread the mashed potatoes evenly over the top, and drag a fork across the surface to create ridges. These peaks will crisp up beautifully in the oven.
- Bake Until Golden:
- Slide the dish into the oven and bake for 25 minutes, or until the topping is golden and crisp at the edges. Let it rest for 5 minutes before serving so the filling settles and doesnt spill everywhere when you scoop.
Save One evening, a friend who claimed to hate curry tasted this and went quiet for a moment. She looked up and said it didnt taste like curry in the way she expected, it just tasted like warmth. That night, this dish stopped being just dinner and became something I make when I want to remind people that comfort and adventure can live on the same plate.
Choosing Your Fish
Cod and haddock are my go to choices because they have a firm texture that holds up during simmering and baking, but Ive also used pollock and even sea bass when the fishmonger had a good deal. The smoked fish is non negotiable though, that gentle smokiness is what gives the pie its soul. If you can only find smoked mackerel, use a bit less as its stronger, and if youre nervous about bones, ask the fishmonger to double check for you.
Making It Your Own
Ive stirred a handful of grated mature cheddar into the mashed potatoes when I wanted extra richness, and once I swapped half the potatoes for sweet potatoes which added a subtle sweetness that played beautifully with the curry. A handful of spinach wilted into the filling just before baking adds color and a slight earthy note. My neighbor swears by adding a squeeze of lemon juice to the sauce at the end for brightness, and I have to admit, shes onto something.
Serving and Storing
This pie is substantial enough to serve on its own, but I like to put a simple green salad or steamed greens on the side to cut through the richness. A crisp Sauvignon Blanc is lovely alongside, though a cold lager works just as well if wine isnt your thing. Leftovers keep for up to three days in the fridge and reheat gently in the oven covered with foil, though the topping wont be quite as crispy the second time around.
- Let the pie cool completely before covering and refrigerating to avoid soggy potatoes.
- Reheat individual portions in the microwave for a quick lunch, it still tastes wonderful even if the texture is softer.
- Freeze unbaked assembled pies for up to a month, then bake from frozen adding an extra 10 to 15 minutes to the cooking time.
Save This pie has become my answer to grey skies and long weeks, proof that a little spice and a lot of butter can turn simple ingredients into something deeply reassuring. I hope it finds a place at your table too.
Questions & Answers
- → Can I use different types of fish?
Yes, you can use any firm white fish like cod, haddock, pollock, or even salmon. The combination of white and smoked fish adds depth, but feel free to adjust based on availability and preference.
- → How do I make the potato topping extra crispy?
Rough up the surface of the mashed potatoes with a fork before baking. You can also brush the top with melted butter or add grated cheese for extra golden crispiness.
- → Can I prepare this ahead of time?
Absolutely. Assemble the dish completely, cover, and refrigerate for up to 24 hours. When ready to bake, allow it to come to room temperature for 20 minutes, then bake as directed, adding 5-10 minutes if needed.
- → What can I serve alongside this dish?
This pairs wonderfully with steamed green beans, buttered peas, or a fresh green salad. A crusty bread is also perfect for soaking up the creamy sauce.
- → Can I freeze curried fish pie?
Yes, you can freeze it before or after baking. Wrap tightly and freeze for up to 3 months. Thaw overnight in the refrigerator before baking or reheating.
- → How spicy is this dish?
It's very mild, using gentle curry powder and turmeric for warmth and flavor rather than heat. If you prefer more spice, add a pinch of cayenne pepper or chili flakes to the sauce.