Comforting Curried Fish Pie

The smell of curry powder blooming in butter always takes me straight back to a rainy Tuesday when I had leftover fish and a craving for something warmer than the usual pie. I stirred turmeric into the roux on a whim, and suddenly the whole kitchen glowed golden. My flatmate wandered in, sniffed the air, and asked if I was making something Indian or British. Both, I said, and we laughed because neither of us knew what to expect. That first bite, with the creamy spiced sauce meeting the crispy potato top, settled the question forever.

I served this to my parents once on a chilly autumn evening, unsure if they would accept the curry twist on such a traditional dish. My mum took a cautious first bite, paused, then went back for a second much larger one. Dad declared it better than the chippy version, which is the highest praise he gives anything. We ate it by candlelight with the windows steaming up, and I realized comfort food doesnt have to be rigid. Sometimes the best versions come from gentle rebellion.

Ingredients

• White fish fillets: Cod or haddock work beautifully here because they hold their shape and soak up the curry flavors without falling apart.
• Smoked fish: This adds a gentle smokiness that deepens the whole dish, balancing the spice with a subtle, savory edge.
• Cooked peeled shrimp: Stirred in at the end so they stay tender and sweet, never rubbery or overdone.
• Onion: Finely chopped so it melts into the sauce, adding sweetness and body without chunks.
• Garlic cloves: Minced fresh for a punchy, aromatic base that marries beautifully with the curry powder.
• Carrot: Diced small to add gentle sweetness and a bit of texture that survives the bake.
• Frozen peas: Convenient and bright, they bring color and a pop of sweetness to every spoonful.
• Unsalted butter: Used in both the roux and the mash, it adds richness without overwhelming the delicate fish.
• Plain flour: The thickening agent that turns milk and stock into a silky, coating sauce.
• Whole milk: Creates a creamy base that carries the spices and cradles the fish gently.
• Fish stock or vegetable stock: Adds savory depth, amplifying the seafood flavor without making it too fishy.
• Mild curry powder: The heart of the twist, bringing warmth, complexity, and a gentle heat that never overpowers.
• Ground turmeric: Adds an earthy warmth and that gorgeous golden color that makes the sauce glow.
• Fresh parsley: Chopped and stirred in at the end for a bright, herbal lift that balances the richness.
• Potatoes: The classic topping, mashed until fluffy and spread thick to crisp up beautifully in the oven.

Instructions

Preheat and Prep:

Set your oven to 200°C (180°C fan) so it is ready when your filling is done. This ensures even baking and a gorgeously golden top.

Make the Mash:

Boil peeled potato chunks in salted water until a knife slides through easily, about 15 minutes, then drain and mash with butter and milk until creamy. Season well and set aside while you build the filling.

Soften the Aromatics:

Melt butter in a saucepan over medium heat, then add onion, carrot, and garlic, stirring until they soften and smell sweet, about 5 minutes. This forms the flavor foundation.

Bloom the Spices:

Stir in curry powder and turmeric, cooking for just a minute until the kitchen smells warm and fragrant. This step wakes up the spices and deepens their flavor.

Build the Roux:

Add flour and stir constantly for a minute to cook out the raw taste. It should form a thick paste that coats the vegetables.

Create the Sauce:

Gradually whisk in milk and stock, stirring constantly to avoid lumps, then cook until the sauce thickens and turns silky smooth, about 4 to 5 minutes. It should coat the back of a spoon.

Add the Fish:

Gently stir in white fish, smoked fish, and peas, simmering just until the fish starts to turn opaque, about 3 to 4 minutes. Remove from heat, then fold in shrimp, parsley, salt, and pepper so the shrimp stay tender.

Assemble the Pie:

Pour the curried fish filling into a baking dish, then spread mashed potatoes evenly on top. Use a fork to rough up the surface, creating peaks and valleys that will crisp beautifully.

Bake Until Golden:

Slide the dish into the hot oven and bake for 25 minutes, or until the potato topping turns golden and crispy at the edges. Let it rest for 5 minutes before serving so the filling settles and you do not burn your mouth.

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One evening I brought this to a potluck, worried it might be too odd for a crowd. A friend who claimed to hate curry scraped her bowl clean and asked for the recipe. Another declared it the perfect marriage of spice and comfort. I realized then that the best dishes are the ones that surprise people into second helpings, the ones that break rules just enough to feel new without losing their soul.

Choosing Your Fish

I have tried this with all sorts of fish, and the key is using something firm enough to hold its shape during baking. Cod and haddock are classic for a reason, they flake beautifully and take on the curry flavors without falling apart. The smoked fish is where the magic happens, it adds a depth that makes the whole dish taste more considered, more layered. If you cannot find smoked haddock, smoked mackerel works in a pinch, though it brings a stronger flavor. Always cut your fish into generous chunks, small pieces turn to mush under the heat.

Perfecting the Potato Topping

The topping can make or break this pie, and I learned that the hard way after a smooth, sad layer that refused to crisp. Now I always mash the potatoes until fluffy but not gluey, adding just enough milk to keep them spreadable. The real secret is roughing up the surface with a fork, creating little peaks that catch the heat and turn golden. If you want extra indulgence, fold grated cheddar into the mash before spreading it, the cheese melts into the ridges and adds a salty, savory crust. Do not skip the resting time after baking, it lets the topping firm up just enough to slice cleanly.

Serving and Pairing

This pie is rich and warming, so I like to serve it with something sharp and green to cut through the creaminess. A simple salad of peppery rocket dressed with lemon juice works beautifully, as do steamed green beans tossed with a little butter and black pepper. For wine, a crisp Sauvignon Blanc is perfect, its acidity balances the curry spices and refreshes your palate between bites. Leftovers reheat surprisingly well, though the topping loses some crispness, a quick blast under the grill brings it back to life.

• Serve with a sharp green salad or steamed vegetables to balance the richness.
• A crisp white wine like Sauvignon Blanc complements the curry spices beautifully.
• Reheat leftovers under the grill to restore the crispy potato topping.

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This pie has become my answer to grey skies and cold evenings, a dish that feels like a warm hug from the inside out. I hope it finds a place in your kitchen the way it has in mine, turning simple ingredients into something that brings people together around the table.

Common Questions

→ Can I use different types of fish?

Yes, you can use any firm white fish such as cod, haddock, pollock, or even salmon. The combination of regular and smoked fish adds depth, but you can adjust based on preference and availability.

→ How do I prevent the sauce from becoming lumpy?

Add the milk and stock gradually while whisking constantly. Cook the flour with the butter for a full minute before adding liquids, and ensure you whisk vigorously as you pour to create a smooth, creamy sauce.

→ Can I prepare this ahead of time?

Absolutely. Assemble the pie completely, cover, and refrigerate for up to 24 hours. When ready to bake, 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 pair beautifully. The pie is quite hearty, so lighter sides work best to balance the richness of the creamy filling.

→ How do I make the potato topping extra crispy?

After spreading the mashed potatoes on top, use a fork to create ridges and peaks in the surface. Brush lightly with melted butter or dot with small butter pieces before baking for maximum crispiness.

→ Can I freeze curried fish pie?

Yes, freeze before baking for best results. Wrap tightly and freeze for up to 3 months. Thaw overnight in the refrigerator, then bake as directed, adding 5-10 extra minutes if needed.