Pin My neighbor handed me a container of smoked haddock one Saturday morning, insisting I do something interesting with it. I stood in my kitchen wondering how to honor both the fish and my unexpected gift, when it hit me—why not take the cozy comfort of a traditional fish pie and give it a subtle curry warmth? The result was this golden-topped beauty that somehow felt both deeply familiar and excitingly different.
I made this for my sister on a grey Tuesday when she needed comfort but also something that felt a bit special. Watching her face light up when she tasted that first forkful—the way the curry powder just whispered beneath the creamy sauce—reminded me why this dish matters. It's not just fish and potatoes; it's the kind of meal that says someone took time to think about making you happy.
Ingredients
- White fish fillets (cod or haddock): Use 400 g of skinless, boneless pieces cut into chunks—they'll hold their shape beautifully as the sauce simmers around them, and any flaking actually adds to the tender texture.
- Smoked fish: 150 g of smoked haddock gives the filling real depth without overpowering the curry notes; the smokiness and spice become best friends in the sauce.
- Cooked shrimp: 100 g of pre-cooked, peeled shrimp means you're adding luxury without fuss, and they need only gentle warming so they stay tender.
- Onion, garlic, and carrot: These three create the flavor foundation; the carrot's sweetness plays beautifully against the turmeric's earthy warmth.
- Frozen peas: 100 g brings color and a slight natural sweetness that balances the curry spices perfectly.
- Unsalted butter: Use 2 tbsp for the roux and another 2 tbsp in the mash—it's what transforms potatoes into something luxurious.
- Plain flour: Just 2 tbsp creates the roux that will thicken your sauce to silky smoothness.
- Whole milk and stock: The 400 ml milk mixed with 100 ml stock creates a sauce that's rich but never heavy, and the stock adds subtle depth.
- Mild curry powder and turmeric: Use 1 tbsp curry powder and 1 tsp turmeric—together they create warmth and color without any harsh bite.
- Fresh parsley: 1 tbsp chopped at the end brightens everything and reminds you this is still a fresh, ingredient-driven dish.
- Potatoes: 800 g peeled and chunked will give you enough for a generous, crispy topping that doesn't skimp on comfort.
- Milk for the mash: Just 50 ml keeps the potatoes creamy but not soupy; you want them to hold their peaks on top of the filling.
Instructions
- Start your oven and boil the potatoes:
- Set your oven to 200°C (180°C fan) and get a pot of salted water going for the potatoes. They'll take about 15 minutes to become fully tender, so you can work on the filling while they soften.
- Build the flavor base:
- In a saucepan over medium heat, melt 2 tbsp butter and add your chopped onion, diced carrot, and minced garlic. Let them soften together for about 5 minutes, stirring occasionally—you're building the aromatic foundation everything else will rest on.
- Wake up the spices:
- Add your curry powder and turmeric to the softened vegetables and cook for just 1 minute, letting the heat release their oils and fragrances into the butter. Your kitchen will smell like warmth and possibility.
- Make your roux:
- Sprinkle in the flour and stir constantly for 1 minute so it loses its raw taste and turns into a light golden paste. This is what will thicken your sauce beautifully.
- Create the sauce:
- Slowly whisk in the milk and fish stock, stirring steadily to keep lumps from forming. The mixture will gradually thicken into something smooth and silky, taking about 4-5 minutes of gentle cooking.
- Add the fish and vegetables:
- Gently fold in your white fish chunks, smoked fish pieces, and peas. Let everything simmer together very gently for 3-4 minutes—the fish will cook through but stay tender if you don't rush it.
- Finish the filling:
- Remove from heat and stir in the cooked shrimp, fresh parsley, and a good pinch of salt and pepper. The heat from the pan will warm the shrimp just enough without toughening them.
- Drain and mash your potatoes:
- Once your boiled potatoes are tender, drain them well and return them to the pot. Mash with the 2 tbsp butter and 50 ml milk until creamy but still holding some texture—you want visible flecks, not a smooth puree.
- Assemble the pie:
- Pour your curried fish filling into a baking dish and spread the mashed potato topping over it evenly. Use a fork to rough up the surface, creating little peaks and valleys that will turn gloriously golden and crispy.
- Bake until golden:
- Bake for 25 minutes until the top is a beautiful golden brown and the filling is bubbling gently at the edges. Let it rest for 5 minutes before serving so the layers set and each spoonful holds together.
Pin The moment I served this pie and saw my sister take that first bite, the way her eyes closed for just a second before she smiled—that's when I knew this wasn't just a clever recipe twist. It was proof that sometimes the best dishes happen when you honor tradition while gently pushing it toward something new.
The Curry Warmth That Changes Everything
The genius of this dish lies in restraint—the curry powder doesn't announce itself loudly, but instead creates a subtle warmth that makes the fish taste more like itself. I've found that mild curry powder is the right choice here; it has enough complexity to make people pause and wonder what flavor they're picking up on, but not so much that it overrides the delicate taste of the fish. The turmeric adds earthiness and a gentle golden color that suggests warmth without heat.
Why Two Types of Fish Matter
Using white fish and smoked fish together creates a conversation between mild and bold, between tender and flavorful. The white fish melts into the sauce while the smoked fish reminds you that this is a dish with character and depth. Adding the shrimp at the very end means each element keeps its own distinct taste, so you're not eating a blended fish paste but rather celebrating three separate proteins that somehow belong together.
Making It Your Own
This is one of those recipes that invites you to be curious without fearing you'll ruin it. I've tried it with grated mature cheddar stirred into the potato topping, which adds a sharp cheese note that plays beautifully against the curry spices. My friend once added a handful of fresh spinach to the filling right before baking, and the slight mineral quality elevated the whole thing. The structure is forgiving enough to welcome your own ideas.
- Try a splash of white wine when you're making the sauce for subtle acidity that brightens all the spices.
- Sweet potatoes work wonderfully if you want to layer in another flavor dimension, though they'll give you a different visual.
- Serve with a crisp Sauvignon Blanc or a cold lager to cut through the richness and let the curry spices shine.
Pin This pie is the kind of dish that sits at the intersection of comfort and curiosity, familiar enough to feel like home but interesting enough to keep you thinking about it. Make it once and it becomes a weeknight hero, the kind of meal you return to when you need something that says both I'm taking care of you and I was thinking about how to make dinner special.
Recipe Questions
- → Can I use different types of fish?
Yes, any firm white fish works well. Cod, haddock, pollock, or sustainable alternatives like hake are excellent choices. The smoked fish adds depth, but you can use all fresh fish if preferred.
- → Can I prepare this dish 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 baking time if cooking from cold.
- → How do I make the potato topping extra crispy?
Use a fork to create ridges and peaks in the mashed potato surface before baking. You can also brush the top lightly with melted butter or sprinkle with grated cheese for added crunch and flavor.
- → Can I freeze curried fish pie?
Yes, freeze the assembled unbaked pie for up to 2 months. Defrost overnight in the refrigerator, then bake as directed. Alternatively, freeze individual portions for convenient single servings.
- → What can I serve alongside this dish?
A simple green salad, steamed green beans, or buttered peas complement the richness beautifully. Crusty bread is perfect for soaking up any extra sauce.
- → Is the curry flavor very strong?
The curry is mild and aromatic rather than spicy. It adds warmth and complexity without overwhelming the delicate fish. Adjust the curry powder to your taste preference.