Curried Fish Pie

(Serves 6 people)


125g Hot smoked slamon (or other smoked fish), flaked

200g Basa fillets (or other firm white fish), cut to bite-sized pieces

2 white onions, diced

2 cloves of garlic, crushed

1 tsp garam masala

1 tsp turmeric

1 tsp mustard seeds

1 tsp fenugreek

1 tsp grated ginger

400ml coconut milk

200g fresh spinach

Zest & juice of half a lemon

4 tomatoes chopped or 8-10 cherry tomatoes halved

2 large white potatoes (approx 700g) small 1-2cm cubes

1/2 a cauliflower, chopped roughly

Butter for mashing

Salt & Pepper to taste


Pre-heat the oven to 180oC.

Put the potatoes and cauliflower in a large pot with water and a little salt, bring to the boil and then simmer for approximately 10-15 minutes or until the potatoes are cooked.

Meanwhile, add a little oil of your choice to a frying pan and over a medium heat cook all the spices until aromatic. Add the garlic, ginger and onions, stirring frequently to stop the onions browning.

Add the coconut milk, spinach, lemon zest and juice to the pan and simmer gently until the sauce starts to thicken up. Set aside to cool while you wait for the potatoes to cook.

Once the potatoes and cauliflower are cooked, drain and mash well with a little butter, salt and pepper.

Add the fish to the cooled sauce and mix well. Put the fish mixture into an oven proof casserole/pie dish, place the chopped tomatoes on top, then evenly add the mashed potato & cauliflower mix, if you want to be fancy you could pipe this over the top.

Place the fish pie in the pre-heated oven for 40 minutes or until golden and bubbling.

Serve as it is, with a fresh green salad or some lightly steamed green beans.

On a cold winters night there’s nothing quite like a piping hot pie! I adapted this delicious Jamie Oliver curried fish pie recipe using a combination of basa and hot smoked salmon for maximum omega-3s and made the topping a mix of potatoes and cauliflower.