Description
A comforting curried fish pie with flaky fish, warm spices, and a creamy potato topping.
Ingredients
Scale
- 500g fish fillets (cod, haddock, or your choice)
- 1 onion, chopped
- 2 cloves of garlic, minced
- 1 tablespoon curry powder
- 1 cup coconut milk
- 2 cups mashed potatoes
- 1 cup peas (optional)
- 2 tablespoons butter
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Preheat your oven to 180°C (350°F). Gather and measure all ingredients. If you don’t have ready mashed potatoes, peel, boil and mash potatoes with a little butter and milk until smooth. Pat fish dry and season lightly with salt and pepper.
- In a pan, melt the butter over medium heat and sauté the chopped onion and minced garlic until soft and translucent, about 5–7 minutes. Stir often so the garlic does not brown.
- Add the curry powder to the soft onions and cook for another minute. Pour in the coconut milk and bring to a gentle simmer. Add the fish fillets to the pan, season with salt and pepper, and poach until the fish is just cooked through, about 5–8 minutes. If using peas, stir them in for the last 2 minutes.
- Transfer the fish and sauce mixture to a pie dish. Spoon the mashed potatoes over the top and spread evenly to seal the filling. Bake for 25–30 minutes or until the potato top is golden and the filling bubbles. Let the pie rest for 5 minutes, then garnish with fresh cilantro before serving.
Notes
Serve with a crisp green salad or steamed green beans. Offer lemon wedges on the side.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 2.5g
- Sodium: 550mg
- Fat: 21g
- Saturated Fat: 8g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 4g
- Protein: 27g
- Cholesterol: 50mg