Curry Fish Pie

A classic fish pie recipe with a delicious curry twist. Generous pieces of fish are cooked in a creamy spiced sauce together with juicy tomatoes and hard boiled eggs. Topped with a smooth mashed potato then baked until crispy and bubbling.

Ingredients

  • 1 onion, sliced
  • 1 tbsp oil
  • 100g Shemin’s Seafood Curry Paste
  • 400g tin coconut milk
  • 1 tbsp double cream
  • 200g fresh baby spinach
  • 3 hard boiled eggs, quartered
  • 3 ripe vine tomatoes, chopped into small pieces
  • 800g fish, cut into large chunks (we used hake loin and salmon)
  • handful fresh parsley, chopped
  • lemon juice to taste

For the topping

  • 1.2kg Maris Piper potatoes, peeled and boiled. Then mashed with knobs of butter and a little milk
  • Could also use two 450g packs of ready made mash potato

Method

Preheat the oven to 200°C/400°F/Gas 6

  1. Heat a large pan with the oil. Fry the onion until browned, about 7 minutes. Add Shemin’s Seafood Curry Paste with a bit of the coconut milk and simmer on a low heat for 3 minutes to let the spices cook out. Then add the rest of the coconut milk, cream and spinach.  Leave to simmer for about 3-4 minutes.
  2. Pour the sauce into a high sided baking dish and leave to cool. Arrange the tomatoes, eggs and fish into the sauce with a squeeze of lemon. Season and scatter over a little of the parsley.
  3. Spoon the mashed potatoes into a piping bag with a star nozzle and pipe over the top of the dish. You can also dot and spread the mash evenly over the top of the pie. (If you’re using ready made mash, make sure you cook as per instructions before piping).
  4. Cook in the oven for 40 minutes until the sauce is bubbling and the top goes brown and crispy
Serves 6

Products used in this recipe