Save to Pinterest The smell of curry powder hitting warm butter is what first made me realize this wasn't going to be an ordinary fish pie. I'd been making the traditional version for years, but one rainy Tuesday I found myself with leftover curry spices and a craving for something that felt both familiar and new. The combination sounded odd at first, but as the turmeric bloomed in the pan and filled the kitchen with its earthy warmth, I knew I was onto something special. That first forkful, with its creamy, gently spiced filling and crispy golden potato crust, became an instant comfort on grey evenings.
I served this to friends who claimed they didn't like curry, and watched them quietly go back for seconds without a word. There's something about the gentle heat of mild curry powder mixed with creamy milk that feels more like a hug than a challenge. The smoked fish adds just enough depth to make people pause and wonder what makes it taste so good, while the shrimp folded in at the last minute stay plump and sweet. It's become my go-to when I want to impress without pretending I'm running a restaurant.
Ingredients
- White fish fillets (cod or haddock): The backbone of the pie, these mild fish soak up the curry flavors beautifully without falling apart, and cod holds its shape better than you'd expect once baked.
- Smoked fish: This is where the magic happens, adding a subtle smokiness that makes the whole dish feel more complex and layered than the effort suggests.
- Cooked peeled shrimp: Folded in at the end so they stay tender, these little bursts of sweetness balance the earthy spices perfectly.
- Onion, garlic, and carrot: The aromatic base that sweetens as it cooks, creating a foundation that supports rather than competes with the fish.
- Frozen peas: They add pops of color and a slight sweetness that cuts through the richness, plus they're always in the freezer when you need them.
- Butter and plain flour: The roux thickens the sauce into that silky, coat-the-back-of-a-spoon consistency that makes every bite feel indulgent.
- Whole milk and fish stock: Together they create a creamy sauce that's rich but not heavy, with just enough savory depth from the stock.
- Mild curry powder and turmeric: The warm spices that transform this from ordinary to memorable, blooming in the butter releases their full aromatic potential.
- Fresh parsley: A handful stirred in at the end brightens everything and adds a whisper of freshness.
- Potatoes: Mashed until fluffy with butter and milk, then spread on top and roughed up with a fork so the peaks turn golden and crispy in the oven.
Instructions
- Get the oven ready and start the potatoes:
- Preheat your oven to 200°C (180°C fan) and get the potatoes boiling in salted water. They'll take about 15 minutes to become tender enough to mash smoothly.
- Build the aromatic base:
- While the potatoes bubble away, melt butter in a saucepan and cook the onion, carrot, and garlic until they've softened and smell sweet, about 5 minutes. Don't rush this, the vegetables need time to release their flavor.
- Bloom the spices:
- Stir in the curry powder and turmeric, letting them sizzle in the butter for a minute until the kitchen smells warm and fragrant. This step unlocks the full depth of the spices.
- Make the roux:
- Add the flour and stir constantly for a minute, cooking out the raw flour taste. It'll look like a thick paste, but that's exactly what you want.
- Create the creamy sauce:
- Gradually whisk in the milk and stock, stirring constantly to avoid lumps, until the sauce thickens and turns silky smooth after 4 to 5 minutes. It should coat the back of your spoon nicely.
- Gently cook the fish:
- Add the white fish, smoked fish, and peas, letting them simmer gently for 3 to 4 minutes until just cooked through. Remove from heat and fold in the shrimp, parsley, salt, and pepper so the shrimp stay tender.
- Mash and season the potatoes:
- Drain the cooked potatoes and mash them with butter and milk until fluffy and smooth. Season generously with salt and pepper.
- Assemble the pie:
- Pour the curried fish filling 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.
- Bake until golden:
- Bake for 25 minutes until the topping is golden and crispy with those irresistible dark edges. Let it rest for 5 minutes before serving so the filling settles and doesn't spill everywhere when you scoop it out.
Save to Pinterest The first time I brought this to a potluck, someone asked if I'd ordered it from a restaurant. I laughed and told them it was just fish pie with a little spice, but inside I felt quietly proud. It's one of those dishes that looks and tastes like you fussed, but really it's just good ingredients treated with a bit of care and warmth.
Choosing Your Fish
Cod and haddock are my favorites because they're firm enough to hold their shape but still flake beautifully when you dig in with a fork. The smoked haddock is worth seeking out, it adds a layer of complexity that makes people wonder what your secret is. If you can't find smoked fish, just use a bit more regular white fish and add a pinch of smoked paprika to the sauce for a similar effect. Fresh fish is ideal, but honestly, frozen fillets work perfectly well as long as you thaw and pat them dry first.
Getting the Sauce Just Right
The key to a lump-free sauce is adding the liquid gradually and whisking constantly, it feels fussy but it only takes a few minutes and makes all the difference. If your sauce seems too thick, add a splash more milk; if it's too thin, let it simmer a minute longer. I learned the hard way that adding cold liquid to a hot roux can create stubborn lumps, so keep everything moving and add it slowly. The sauce should be thick enough to coat the back of a spoon but still pourable, because it will thicken slightly as it bakes.
Make It Your Own
Once you've made this a few times, it's easy to play around with what you have on hand. I've stirred in a handful of spinach with the peas, swapped sweet potatoes for the regular mash, and even added a layer of grated cheddar between the filling and the potatoes for extra indulgence. A squeeze of lemon juice at the end brightens everything up if the curry feels too heavy, and a handful of fresh coriander instead of parsley gives it a slightly different vibe.
- Try adding grated mature cheddar to the potato topping for a cheesy, golden crust.
- Swap in sweet potatoes for a slightly sweeter, more colorful mash.
- Stir a handful of spinach into the filling for extra greens and a pop of color.
Save to Pinterest This pie has become one of those recipes I return to when I need something that feels like home, even on the busiest weeks. It's proof that a little warmth and spice can turn the familiar into something new again.
Recipe Questions & Answers
- → Can I use different types of fish?
Yes, you can use any firm white fish such as cod, haddock, pollock, or even salmon. Mixing fresh and smoked fish adds depth of flavor.
- → 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 with melted butter or sprinkle grated cheese on top for added crispiness and flavor.
- → Can I prepare this ahead of time?
Absolutely. Assemble the pie completely, cover, and refrigerate for up to 24 hours. Add 10-15 minutes to the baking time if cooking from cold.
- → What can I substitute for fish stock?
Vegetable stock or chicken stock work well as alternatives. For deeper seafood flavor, dissolve half a fish stock cube in hot water.
- → Is this dish very spicy?
No, it's mild and aromatic. The curry powder and turmeric add warmth and color without heat. Adjust the curry powder to your preference.
- → Can I freeze curried fish pie?
Yes, freeze before or after baking. Wrap tightly and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating or baking.