Introduction to Curried Fish Pie
As a busy mom and passionate home cook, I know how challenging it can be to put a delicious meal on the table after a long day. That’s where my Curried Fish Pie comes in—a delightful twist on a classic dish that warms both the heart and the tummy. This recipe effortlessly combines rich, aromatic curry flavors with tender seafood, all topped with creamy mashed potatoes. It’s not just comfort food; it’s a quick solution for hectic evenings and a fantastic way to impress your loved ones with minimal fuss!
Why You’ll Love This Curried Fish Pie
You’ll absolutely adore this Curried Fish Pie for its incredible flavor and simplicity. With just a few ingredients and straightforward steps, you can whip up a meal that feels gourmet. It’s perfect for those busy weeknights where time is tight. Plus, the delightful spices and creamy mashed potato topping will surely satisfy everyone’s taste buds—making it a dish your family will request over and over again!
Ingredients for Curried Fish Pie
Gathering the right ingredients is the first step to making your Curried Fish Pie a success. Here’s what you’ll need:
- White fish fillets: I prefer cod or haddock for their mild flavor and flaky texture, perfect for absorbing the spices.
- Smoked fish: Using smoked haddock adds a delicious, rich flavor that enhances the entire dish.
- Cooked peeled shrimp: These little gems add a lovely texture and sweetness to the pie. You can swap with crab if you’re feeling indulgent!
- Onion: A finely chopped onion brings a wonderful base flavor, caramelizing beautifully as it cooks.
- Garlic: You can never go wrong with garlic! It infuses the dish with delicious aromatic notes.
- Carrot: Diced carrots not only provide color but a subtle sweetness and crunch.
- Frozen peas: A splash of green, easy to use, and they cook quickly. Fresh peas work too if you prefer.
- Unsalted butter: Butter makes everything better and adds that creamy touch to both the sauce and mashed potatoes.
- All-purpose flour: This helps thicken your curry sauce, giving it a creamy consistency without being too heavy.
- Whole milk: Rich and creamy, it enhances the sauce and gives a smooth texture.
- Fish or vegetable stock: Using stock instead of water boosts the flavor profile and makes the dish more satisfying.
- Mild curry powder: This is where the magic happens! It adds warmth and richness to the filling without overwhelming your palate.
- Ground turmeric: Apart from its vibrant color, turmeric provides an earthy taste and is great for health!
- Fresh parsley: A chopped fresh herb for garnish, adding brightness to the dish when it’s served.
- Potatoes: The backbone of your hearty topping. Choose a starchy variety for a fluffy mash.
- Extra butter and milk for topping: A bit more of these delicious ingredients makes your mashed potato topping creamy and dreamy.
For those interested, all these ingredients with exact quantities can be found at the bottom of the article, ready for easy printing!
How to Make Curried Fish Pie
Preheat the Oven and Prepare Potatoes
Start by preheating your oven to 400°F (180°C if you’re using a fan-assisted oven). While it heats up, bring a large pot of salted water to a boil. Add your peeled and chopped potatoes, letting them cook for about 15 minutes, or until they’re tender when poked with a fork. Drain the potatoes thoroughly, then mash them with butter and milk. Season the mash with salt and pepper to taste, and set it aside. This creamy goodness will top your Curried Fish Pie perfectly!
Sauté Vegetables
In a large saucepan, melt two tablespoons of butter over medium heat. Once it’s bubbly and slightly frothy, toss in the finely chopped onion, diced carrot, and minced garlic. Stir occasionally for about five minutes, letting everything soften beautifully. You want the onions to become translucent while the carrot maintains a bit of its crunch. This step lays the foundation for a delicious filling, so take your time to get those veggies just right!
Create the Curried Sauce
Now comes the fun part—making the curried sauce! Add in that fragrant mild curry powder and ground turmeric, stirring constantly for a minute just until the spices are aromatic. Then, sprinkle in the flour, continuing to stir until it forms a paste. Gradually whisk in the whole milk and fish or vegetable stock. Keep stirring for about 4-5 minutes until the sauce thickens and becomes smooth, full of flavors that will make your taste buds dance.
Add Seafood to the Sauce
Once your sauce is ready, it’s time to fold in the seafood. Gently add the chunks of white fish, smoked fish, and frozen peas, letting it simmer without boiling for about 3-4 minutes. The key here is to cook just enough so the fish is heated through but still tender. Overcooking can make it rubbery, so keep an eye on it! Stir in the cooked shrimp just before removing it from the heat, and season with salt and pepper to taste.
Assemble the Pie
With your filling complete, it’s time to assemble! Transfer the luscious curried seafood mixture to a baking dish, spreading it evenly. Scoop the creamy mashed potatoes on top, smoothing it out to cover the filling. For a bit of flair, use a fork to add some texture to the surface—this will help it brown nicely in the oven. A little bit of artistry can go a long way in making your dish truly inviting!
Bake and Serve
Now that everything is assembled, pop your Curried Fish Pie into the preheated oven and bake for about 25 minutes. You’re looking for that beautiful golden and crispy topping that makes the mashed potatoes so inviting. Once done, let it rest for about 5 minutes before serving—this step helps the flavors meld together and makes it easier to serve. Enjoy it piping hot!
Tips for Success
- Always taste your seasoning at each stage—small adjustments can elevate flavors.
- For creamier mashed potatoes, use a ricer or masher rather than a food processor to avoid gumminess.
- Feel free to mix and match seafood based on what’s fresh or on sale.
- Let leftovers cool completely before storing—this helps them keep their texture.
Equipment Needed for Curried Fish Pie
- Large pot for boiling potatoes.
- Large saucepan for sautéing and making the sauce.
- Whisk for mixing the sauce smoothly.
- Baking dish to hold your pie.
- Potato masher or ricer for creamy mash.
- Fork for texture on the potato topping.
Variations of Curried Fish Pie
- Seafood Swap: Feel free to replace the fish with your favorite seafood. Scallops, crab, or even lobster can add an indulgent twist!
- Vegetarian Option: Skip the seafood entirely and add hearty veggies like spinach, mushrooms, or chickpeas, simmered in the same delicious curried sauce.
- Spicy Kick: For those who love some heat, swap the mild curry powder for a spicier blend or toss in diced chili peppers to the vegetable mixture.
- Herb Infusion: Experiment with different fresh herbs, like cilantro or dill, instead of parsley for varied flavor profiles that brighten up the dish.
- International Flair: Add coconut milk instead of some of the milk for a Thai-inspired version, balancing the flavors with lime juice and zest.
Serving Suggestions for Curried Fish Pie
- Side Salad: A crisp green salad with a tangy vinaigrette pairs beautifully, providing a fresh contrast to the rich pie.
- Steamed Vegetables: Bright, steamed broccoli or green beans add vibrant color and nutritional balance.
- Wine Pairing: A chilled Sauvignon Blanc complements the curry, enhancing the dish’s flavors.
- Garnish: A sprinkle of chopped cilantro or more parsley on top makes for a stunning presentation.
FAQs about Curried Fish Pie
Can I make Curried Fish Pie ahead of time?
Absolutely! You can prepare the filling and mash in advance. Just store them separately in the fridge, and combine before baking. This makes for an effortless dinner transition on a busy night.
Can I freeze Curried Fish Pie?
Yes! This dish freezes beautifully. Just assemble it without baking, cover it tightly, and pop it in the freezer. When you’re ready to enjoy, bake it from frozen. Just add a little extra time for baking.
What types of fish work best for this recipe?
Although cod and haddock are my go-tos, you can use any firm white fish. If you’re feeling adventurous, salmon also adds a nice richness to the filling.
How spicy is this Curried Fish Pie?
The recipe uses mild curry powder, making it a warm and comforting dish. If you prefer more heat, try adding chili powder or fresh chilies to the filling for a pop of spice.
Can I make a vegetarian version of Curried Fish Pie?
Absolutely! Swap out seafood for veggies like mushrooms, chickpeas, or even lentils, simmered in the same delicious curry sauce. You won’t miss the fish one bit!
Final Thoughts
There’s something truly magical about gathering around the table for a warm, comforting meal like Curried Fish Pie. This dish has a wonderful way of bringing loved ones together. Each bite delivers a delightful burst of flavor and nostalgia, reminding me of cozy family dinners and shared laughter.
It’s more than just a meal; it’s a heartfelt expression of love and care, perfect for any busy weeknight or special occasion. So, roll up your sleeves, embrace the culinary adventure, and share this delicious pie with those who matter most. You’ll create more than just a dish; you’ll create lasting memories.
Print
Curried Fish Pie
- Total Time: 1 hour
- Yield: 4 servings 1x
- Diet: Gluten Free
Description
A flavorful twist on traditional fish pie that combines a rich curry sauce with seafood and a creamy mashed potato topping.
Ingredients
- 14.1 oz white fish fillets (cod or haddock), skinless and boneless, cut into chunks
- 5.3 oz smoked fish (smoked haddock), skinless and boneless, cut into chunks
- 3.5 oz cooked peeled shrimp
- 1 medium onion, finely chopped
- 2 garlic cloves, minced
- 1 medium carrot, diced
- 3.5 oz frozen peas
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 13.5 fl oz whole milk
- 3.4 fl oz fish or vegetable stock
- 1 tablespoon mild curry powder
- 1 teaspoon ground turmeric
- 1 tablespoon fresh parsley, chopped
- Salt and pepper to taste
- 28.2 oz potatoes, peeled and cut into chunks
- 2 tablespoons unsalted butter (for topping)
- 1.7 fl oz milk (for topping)
- Salt and pepper to taste (for topping)
Instructions
- Set oven to 400°F (180°C fan-assisted) and allow 10 minutes for preheating.
- Boil peeled and chunked potatoes in salted water for approximately 15 minutes until completely tender. Drain thoroughly, then mash with butter and milk. Season with salt and pepper and set aside.
- While potatoes cook, melt butter in a saucepan over medium heat. Add chopped onion, diced carrot, and minced garlic. Sauté for 5 minutes, stirring occasionally until vegetables are softened.
- Stir in curry powder and turmeric. Cook for 1 minute, stirring constantly until the spices are fragrant and evenly distributed.
- Add flour to the saucepan and stir continuously for 1 minute to form a paste-like consistency.
- Gradually whisk in milk and stock in small amounts to prevent lumping. Continue stirring until the sauce thickens and becomes smooth, approximately 4-5 minutes.
- Add white fish chunks, smoked fish chunks, and frozen peas to the sauce. Simmer gently for 3-4 minutes without boiling.
- Remove from heat and stir in shrimp, fresh parsley, and season with salt and pepper to taste.
- Transfer curried fish filling to a baking dish. Spread mashed potato topping evenly across the surface and create texture by roughing up the top with a fork.
- Bake for 25 minutes until the potato topping is golden and crispy. Remove from oven and allow to rest for 5 minutes before serving.
Notes
- This recipe can be adapted with different types of fish or shellfish as per your preference.
- For a spicier version, consider adding chili powder or fresh chilies to the filling.
- Ensure to use fresh seafood for the best flavor and texture.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 1/4 of the pie
- Calories: 450
- Sugar: 4g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 70mg
