Pin It The smell of curry powder hitting warm butter is what I think of every time I open my spice cupboard now. My flatmate once brought home smoked haddock from the market, insisting we do something other than the usual cream sauce, and somehow we landed on this: a fish pie that tastes like it traveled somewhere warm before settling back into its cozy British roots. The kitchen filled with that golden, toasted spice scent, and we knew we were onto something. It's become the dish I make when I want comfort with a little edge, something familiar but not boring. Honestly, it's hard to go back to plain fish pie after this.
I made this for a small dinner once when the weather turned cold in October, and one friend scraped her plate so clean she joked about licking it. There's something about the way the smoked fish mingles with the curry that makes people pause mid-bite and try to figure out what's different. I served it with nothing fancy, just a green salad and some cold white wine, and it felt like the kind of meal that makes a Tuesday feel special. Someone asked for the recipe before dessert even came out. That's when I knew this one was a keeper.
Ingredients
- White fish fillets: Cod or haddock work beautifully here because they hold their shape and soak up the curry sauce without falling apart into mush.
- Smoked fish: This is the secret ingredient that adds a deeper, slightly sweet smokiness that makes people wonder what the mystery flavor is.
- Cooked peeled shrimp: They go in at the end so they stay tender and don't turn rubbery, adding little bursts of sweetness throughout.
- Onion and garlic: The foundation of the sauce, softened slowly so they melt into the background and sweeten everything up.
- Carrot: Diced small, it adds a slight earthiness and a pop of color that makes the filling look less monotone.
- Frozen peas: They're convenient, bright, and give the dish those little green gems that balance the richness.
- Butter and flour: The base of your roux, which thickens the sauce into that creamy, coat-the-back-of-a-spoon consistency.
- Whole milk and fish stock: Together they create a sauce that's rich but not heavy, with just enough savory depth from the stock.
- Mild curry powder and turmeric: The spices that make this pie different, they add warmth and a golden glow without any heat.
- Fresh parsley: Stirred in at the end, it brings a fresh, bright note that cuts through all that creaminess.
- Potatoes: Fluffy mashed potatoes make the perfect blanket on top, crisping up in the oven into those irresistible crunchy bits.
Instructions
- Get the oven ready and start the potatoes:
- Preheat your oven to 200 degrees C and get a large pot of salted water boiling for the potatoes. Once they're tender after about 15 minutes, drain them well, mash with butter and milk until smooth, and season generously.
- Build the curry base:
- While the potatoes cook, melt butter in a saucepan and add the onion, carrot, and garlic, letting them soften and turn translucent for about 5 minutes. Stir in the curry powder and turmeric, cooking for a minute until the kitchen smells toasty and fragrant.
- Make the creamy sauce:
- Sprinkle in the flour and stir constantly for a minute to cook out the raw taste. Gradually whisk in the milk and stock, stirring continuously until the sauce thickens and turns silky, about 4 to 5 minutes.
- Add the fish and finish the filling:
- Gently fold in the white fish, smoked fish, and peas, letting them simmer for 3 to 4 minutes until just cooked through. Remove from heat and stir in the shrimp, parsley, salt, and pepper so everything is coated in that golden sauce.
- Assemble and bake:
- Pour the curried fish mixture into a baking dish and spread the mashed potatoes evenly over the top, using a fork to rough up the surface for extra crispy bits. Bake for 25 minutes until the top is golden and crispy, then let it rest for 5 minutes before diving in.
Pin It One evening I brought this to a potluck and watched someone who claimed they didn't like curry go back for seconds. She said it didn't taste like curry in the way she expected, just warm and comforting with a hint of something interesting. That's the magic of this dish: it doesn't shout, it whispers. It's become my go-to when I want to cook something that feels like a hug but still has a little personality. Everyone leaves happy, and I always get asked to bring it again.
Choosing Your Fish
The mix of white fish and smoked fish is what gives this pie its layered flavor, so don't skip the smoked haddock if you can help it. White fish like cod or haddock are mild and flaky, perfect for soaking up the curry sauce without overpowering it. Smoked fish adds that subtle, savory depth that makes people ask what the secret ingredient is. If you can't find smoked haddock, smoked mackerel works in a pinch, though it's a bit stronger. Just make sure all your fish is boneless and skinless so no one has an unpleasant surprise mid-bite.
Making It Your Own
This recipe is forgiving and loves a little improvisation once you've made it once. Stir a handful of grated mature cheddar into the mashed potatoes for extra richness and a slightly tangy kick. Swap regular potatoes for sweet potatoes if you want a sweeter, earthier topping that pairs beautifully with the curry spices. You can also fold in a couple handfuls of fresh spinach to the filling just before transferring it to the baking dish for added color and nutrition. Some people like a pinch of chili flakes in the sauce for a gentle heat, and I won't stop you.
Storing and Reheating
Leftovers keep well in the fridge for up to three days, covered tightly with foil or plastic wrap. Reheat individual portions in the microwave, or pop the whole dish back in the oven at 180 degrees C until warmed through and the top crisps up again. The flavors actually deepen overnight as the curry spices settle into the fish and sauce, so don't be surprised if day two tastes even better. If you want to freeze it, assemble the pie but don't bake it, then wrap it well and freeze for up to two months.
- Thaw overnight in the fridge before baking as directed, adding an extra 5 to 10 minutes if it's still a bit cold in the center.
- You can freeze baked leftovers too, though the potato topping may lose a little of its crispness when reheated.
- Always check the fish is piping hot all the way through before serving reheated portions.
Pin It This curried fish pie has a way of turning a regular weeknight into something that feels a little more intentional, a little more cared for. I hope it brings as much warmth to your table as it has to mine.
Recipe Questions & Answers
- → Can I use different types of fish?
Yes, you can use any firm white fish like cod, haddock, pollock, or even salmon. The combination of fresh and smoked fish adds depth, but you can adjust based on preference and availability.
- → Can I make this ahead of time?
Absolutely. Prepare the filling and mashed potatoes separately, assemble in the baking dish, cover, and refrigerate for up to 24 hours. Add 10 minutes to the baking time if cooking from cold.
- → How do I make the potato topping extra crispy?
Rough up the surface of the mashed potatoes with a fork to create peaks and texture. You can also brush with melted butter or add grated cheese on top before baking for extra golden crispiness.
- → Can I freeze curried fish pie?
Yes, this freezes well. Assemble the pie but don't bake it. Cover tightly and freeze for up to 3 months. Defrost overnight in the refrigerator before baking as directed, adding a few extra minutes if needed.
- → What can I serve with this dish?
Serve with steamed green vegetables like broccoli, green beans, or a fresh garden salad. Crusty bread on the side is also perfect for soaking up any extra sauce.
- → Can I adjust the spice level?
Yes, use mild curry powder for a subtle flavor, or increase to medium or hot curry powder for more heat. You can also add a pinch of cayenne pepper or fresh chili for extra kick.