Curried Fish Pie

The smell of curry powder hitting hot butter is what pulled my husband into the kitchen that rainy Tuesday. He stood in the doorway, confused but intrigued, watching me stir turmeric into what was clearly going to be a fish pie. I'd been craving something warm and filling, but the usual bechamel felt too predictable. A jar of curry powder sat on the shelf, and suddenly the whole dish made sense in a way it never had before.

I made this for my sister when she visited during a particularly cold March. She's the kind of person who claims she doesn't like fish, but she went back for seconds and texted me three days later asking for the recipe. There's something about the creamy sauce and those crispy potato peaks that makes people forget their usual preferences. We ate it straight from the dish with a bottle of wine between us, and she admitted she'd been wrong about fish all along.

Ingredients

• White fish fillets: Cod or haddock work beautifully because they hold their shape without falling apart, and their mild flavor lets the curry spices shine through.
• Smoked fish: This is where the magic happens; smoked haddock brings a subtle smokiness that makes the whole dish feel more complex than the effort you put in.
• Cooked peeled shrimp: Added at the end so they stay tender and sweet, not rubbery from overcooking.
• Onion and garlic: The foundation of the sauce, softened until they smell like home.
• Carrot: Adds a touch of sweetness and color, plus it breaks down just enough to thicken the sauce naturally.
• Frozen peas: Bright, sweet, and always ready in the freezer when you need them.
• Butter and flour: The base of your roux, which thickens the sauce and gives it that luxurious, creamy texture.
• Whole milk and fish stock: Together they create a sauce that's rich but not heavy, with just enough savoriness from the stock.
• Mild curry powder and turmeric: These spices transform everything; the curry powder adds warmth and complexity, while turmeric gives a gorgeous golden color.
• Fresh parsley: A handful at the end brightens the whole dish and cuts through the richness.
• Potatoes: Mashed with butter and milk, then crisped up in the oven until those peaks turn golden and crunchy.

Instructions

Get the Oven Ready:

Preheat your oven to 200°C so it's properly hot when the pie goes in. This ensures that potato topping gets beautifully golden and crisp on top.

Prep the Potato Topping:

Boil your potatoes in salted water until a fork slides through easily, about 15 minutes, then drain and mash them with butter and milk until smooth and creamy. Season well with salt and pepper, because under seasoned potatoes will make the whole dish fall flat.

Build the Sauce Base:

While the potatoes are cooking, melt butter in a saucepan and add the onion, carrot, and garlic, letting them soften and sweeten for about 5 minutes. You'll know they're ready when the onion turns translucent and the kitchen smells amazing.

Toast the Spices:

Stir in the curry powder and turmeric, cooking for just a minute until the spices bloom and release their fragrance. This step is crucial; it wakes up the spices and prevents them from tasting raw.

Create the Roux:

Add the flour and stir constantly for a minute, coating the vegetables and forming a thick paste. This cooks out the raw flour taste and prepares the base to accept the liquid.

Whisk in the Liquid:

Gradually add the milk and stock, whisking constantly to avoid lumps, and cook until the sauce thickens and coats the back of a spoon, about 4 to 5 minutes. The sauce should be smooth, glossy, and thick enough to cling to the fish.

Simmer the Fish:

Add the white fish, smoked fish, and peas, letting them simmer gently for 3 to 4 minutes until the fish is just cooked through. Remove from heat and stir in the shrimp, parsley, salt, and pepper, being gentle so the fish doesn't break apart too much.

Assemble and Top:

Pour the curried fish mixture 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 up beautifully in the oven.

Bake Until Golden:

Bake for 25 minutes, watching as the potato topping turns golden and those little peaks become irresistibly crunchy. Let it rest for 5 minutes before serving so the filling sets slightly and doesn't spill everywhere when you scoop it out.

Save

This pie has become my answer to grey days and unexpected guests. There's something deeply satisfying about pulling a bubbling, golden dish from the oven and watching people's faces light up when they take that first bite. It's the kind of food that makes you feel capable and generous, like you've given someone exactly what they needed without them having to ask.

Choosing Your Fish

I've learned that the quality of your fish matters more than the exact type. Fresh cod and haddock are my favorites because they're sturdy and mild, but I've used pollock and even monkfish when that's what looked good at the market. The smoked fish is non negotiable, though; it adds a dimension you simply can't replicate with fresh fish alone. Look for undyed smoked haddock if you can find it, the natural version has a more delicate flavor and won't turn your sauce an artificial yellow.

Making It Your Own

Once you've made this a few times, you'll start seeing all the possibilities. I've stirred in handfuls of spinach when I had it wilting in the fridge, swapped sweet potatoes for regular when I wanted something a bit different, and even added a layer of grated cheddar to the potato topping when I was feeling indulgent. My neighbor makes hers with coconut milk instead of regular milk and adds a squeeze of lime at the end, which sounds strange but works surprisingly well. The curry spices are forgiving and adaptable, so don't be afraid to adjust them to your taste.

Serving and Storing

This pie is complete on its own, but I like to serve it with something green and crisp to cut through the richness. A simple arugula salad with lemon vinaigrette or some quickly steamed green beans work beautifully. Leftovers keep for three days in the fridge, and I've found they actually improve overnight as the flavors meld together. Reheat individual portions in the microwave or the whole dish covered with foil in a moderate oven until heated through.

• Let the pie rest for at least 5 minutes after baking so the filling thickens slightly and doesn't run when you serve it.
• If you're making it ahead, assemble completely and refrigerate unbaked for up to 24 hours, then add 10 extra minutes to the baking time.
• Freeze unbaked portions in individual dishes for up to 2 months, then bake from frozen at a slightly lower temperature for about 45 minutes.

Save

This curried fish pie has earned its place in my regular rotation, right alongside the recipes I turn to when I want to feel grounded and capable. It's proof that comfort food doesn't have to be predictable, and that a little warmth and spice can turn something familiar into something you can't wait to make again.

Recipe FAQs

→ Can I use different types of fish?

Yes, you can substitute cod or haddock with other firm white fish like pollock, hake, or sea bass. The smoked fish adds depth, but you can use all fresh fish if preferred.

→ How do I make the potato topping extra crispy?

Rough up the surface of the mashed potatoes with a fork before baking to create peaks and valleys. You can also brush the top with melted butter or add grated cheese for additional crispiness and flavor.

→ Can I prepare this ahead of time?

Absolutely. Assemble the pie completely, cover with foil, and refrigerate for up to 24 hours. Add an extra 10-15 minutes to the baking time if cooking from cold.

→ What can I serve alongside this dish?

A simple green salad, steamed green beans, or buttered broccoli complement the rich, creamy filling perfectly. Crusty bread is also excellent for soaking up the sauce.

→ How should I store leftovers?

Store covered in the refrigerator for up to 2 days. Reheat in a 180°C oven for 20-25 minutes until heated through. The dish can also be frozen for up to 2 months.

→ Can I adjust the curry flavor?

Yes, increase or decrease the curry powder to suit your taste. For a milder version, reduce to 1-2 teaspoons. For more heat, add a pinch of cayenne pepper or chili flakes.