Save My neighbor brought over a curried fish pie on a rainy Tuesday, and I remember the kitchen filling with this warm, gentle spice that felt nothing like the heavy comfort foods I'd grown up with. It was my first real encounter with curry powder in a creamy sauce, and somehow it worked perfectly with flaky fish and that golden potato crust. The combination felt like a conversation between two cuisines having tea together, and I've been making it ever since.
I served this to friends on a chilly autumn evening, and watching everyone go quiet mid-conversation to focus on eating told me everything I needed to know. Someone asked for the recipe right at the table, and another guest asked if I'd made the stock myself, which felt like the highest compliment possible. That night, this dish became proof that you don't need fancy ingredients or complicated techniques to impress the people you care about.
Ingredients
- White fish fillets (cod or haddock): These mild, flaky fish are the backbone of the pie, soaking up the curry sauce beautifully without overpowering it.
- Smoked fish: The smoked variety adds a subtle depth and salinity that prevents the dish from tasting one-dimensional.
- Cooked shrimp: They're added at the end to keep their tender texture intact and bring a hint of oceanic sweetness.
- Onion, garlic, and carrot: This trio builds the flavor foundation; don't rush the sautéing or you'll miss the window where they become truly soft.
- Frozen peas: They stay bright and perfectly textured if you add them just before the sauce thickens.
- Curry powder and turmeric: Bloom these in the pan after the vegetables soften so their flavors become rich and mellow rather than raw.
- Unsalted butter and flour: The butter should be warm when you add the flour, and stir constantly to avoid lumps in your roux.
- Milk and fish stock: The combination creates a sauce that's neither too thin nor too heavy, with the stock adding savory notes that complement the curry.
- Potatoes for the topping: Use a starchy variety like russets; they mash smoothly and crisp beautifully under the broiler.
Instructions
- Get your oven ready and start the potatoes:
- Preheat to 200°C and set a pot of salted water to boil. The salt in the water seasons the potatoes from the inside, and boiling them from the start ensures they're tender throughout.
- Build the flavor base:
- While potatoes cook, melt butter and gently sauté onion, carrot, and garlic until soft and fragrant. You'll know they're ready when the edges start turning translucent and the kitchen smells sweet.
- Bloom the spices:
- Add curry powder and turmeric to the warm vegetables and let them sit in the heat for a full minute. This transforms them from harsh to rounded and complex.
- Create a smooth sauce foundation:
- Sprinkle flour over the spiced vegetables, stir thoroughly, then slowly whisk in milk and stock. The gradual addition prevents lumps, and you'll feel the sauce thicken as the starch cooks.
- Add the fish gently:
- Drop in white and smoked fish chunks, along with peas, and let them poach gently for just 3 to 4 minutes. They'll continue cooking in the oven, so don't overdo it here.
- Finish the filling:
- Remove from heat, fold in shrimp, parsley, salt, and pepper. Taste and adjust seasoning because this is your last chance to balance the flavors.
- Mash and top:
- By now, your potatoes should be tender. Drain them well, then mash with butter and milk until creamy. Spread over the fish filling and rough up the surface with a fork for golden, crispy peaks.
- Bake to golden perfection:
- Bake for 25 minutes until the top is deeply golden and the filling bubbles at the edges. The wait is always worth it.
Save I once made this dish for my mom during a difficult week, and she took one bite and said it reminded her of holidays and feeling taken care of all at once. That's when I realized this wasn't just comfort food, it was a way of saying I was thinking of someone without having to put it into words.
Why the Curry Works Here
Curry powder in a creamy fish pie might sound unconventional, but it's actually a brilliant bridge between two beloved cooking traditions. The spice wakes up the richness of the cream sauce without overwhelming the delicate fish, and the turmeric adds a golden warmth that makes the entire dish feel both comforting and a little bit adventurous. It's the kind of twist that makes people pause and ask what they're tasting, because it's familiar enough to be cozy but interesting enough to feel special.
Potato Crust Secrets
The difference between a soggy potato topping and a crispy, golden one comes down to a few crucial details. Make sure your mashed potatoes are smooth and not too wet; mash with just enough milk to get them creamy, then season generously before spreading. The roughed-up surface catches heat directly, so don't skip that fork work at the end, and if your oven runs cool, you might need an extra 5 minutes under the broiler at the end for that perfect crust.
Serving and Storage
Let the pie rest for 5 minutes after coming out of the oven so the filling sets slightly and becomes easier to serve. This resting time also lets the flavors settle and the heat distribute evenly, so each spoonful tastes exactly as intended.
- Leftovers keep in the fridge for up to three days and can be reheated gently in a 160°C oven until warmed through.
- This dish pairs beautifully with a crisp white wine like Sauvignon Blanc or a light pale ale.
- A simple green salad or steamed broccoli cuts through the richness and rounds out the meal perfectly.
Save This curried fish pie has become my go-to dish when I want to feed people something that feels both timeless and just a little bit unexpected. It's the kind of recipe that gets better each time you make it because you learn exactly how to adjust the spices and the texture to match your mood.
Kitchen Questions
- → Can I use different types of fish?
Yes, any firm white fish works well. Try cod, haddock, pollock, or sustainable alternatives like hake. The combination of regular and smoked fish adds depth, but you can adjust proportions to taste.
- → 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. These edges crisp up beautifully in the oven. Adding a little grated cheese on top also enhances crispiness and flavor.
- → Can I prepare this ahead of time?
Absolutely. Assemble the pie completely, cover, and refrigerate for up to 24 hours before baking. Add an extra 10 minutes to the cooking time if baking from cold.
- → What can I serve alongside this dish?
A simple green salad, steamed green beans, or buttered broccoli complement the rich, creamy pie perfectly. Crusty bread is also wonderful for mopping up any extra sauce.
- → How should I store leftovers?
Store covered in the refrigerator for up to 2 days. Reheat in the oven at 180°C for 15-20 minutes until piping hot throughout. The pie can also be frozen for up to 3 months.
- → Can I make this dairy-free?
Yes, substitute the butter with dairy-free margarine and use unsweetened almond or oat milk in both the sauce and mashed potatoes. The texture and flavor will be slightly different but still delicious.