Classic hot fish pie with an Indian twist.
This fish pie is a play on that traditional British dish we all know and love.
It’s what my daughters request when they get asked what they want for a special dinner. I have a fondness for this Indian version which for my family is as much about the aromas that fill the kitchen as the magnificent flavour of the fish and Indian spices.
Why Indian style fish pie?
Writing this post brings back memories of long evenings sitting around the table, nibbling away at chunks of fresh fish and creamy potatoes and enjoying a bottle or two of nice wine.
Add a blazing fire in the fireplace and you’ve got the perfect evening.
This fish pie recipe has changed quite a lot over the years but I now have a version that I think you need to try.
The fish you use is not very important though I do like chunky white fish such as cod, halibut, coley and hake and smoked haddock. Be sure to use traditionally smoked haddock as that yellow dyed supermarket stuff just isn’t good enough.
Throw in some salmon and you’re in for a treat.
Getting this recipe right…
For best results, pass your mashed potatoes through a ricer to eliminate any lumps.
I don’t always take the time to do this but it does make a big difference.
Also ensure that you source the best quality, freshest fish you can find. I purchase the cut off scraps from my fishmonger. They may not be pretty and neatly cut but I know they are about as fresh as I can get, short of going out and catching the fish myself.
Step by step photos of Indian style fish pie…
How to serve the fish pie…
Serve it the way you like!
You could add all the cooked fish and sauce to a large casserole dish.
I served mine in individual portions and also saved the leftovers to bake later.
If you like this Indian style fish pie recipe, you might like to try some of these too..
- 1.5kg floury potatoes - peeled and cut into 2" chunks
- 5 tbsp Greek yoghurt, whisked until smooth and creamy
- Juice of one lime
- 2 tbsp ghee or clarified butter
- 1 tsp black mustard seeds
- 15 curry leaves
- 2 medium onion, roughly chopped
- 1 carrot, roughly chopped
- 2 bay leaves
- 2 fresh green chillies split lengthwise
- 2 medium tomatoes, diced
- 5 tablespoons chopped coriander
- 4 garlic cloves, thinly sliced
- 400ml rich thick coconut milk
- 200ml milk
- 400ml double thick cream
- 300g traditionally smoked haddock
- 300g cod fillet
- 300g salmon
- 1 tbsp Kashmiri chilli powder
- 1 tsp ground cumin
- 1 tsp garam masala
- 100g butter - plus a little extra to grease the oven dish
- 50g plain flour
- 1 egg yolk
- salt and freshly ground pepper to taste
- Pre-heat your oven to 200c (400f)
- Melt the ghee in a large sauce pan and fry the onions for 3 or 4 minutes until soft. Add the curry leaves.
- When the curry leaves become fragrant, pour in the milk, coconut milk and 300ml of the double cream.
- Add the cloves, garlic paste, bay leaves, the smoked haddock, chopped carrot, tomatoes and the chilli and bring to a boil and then lower the heat and allow the mixture to simmer for about ten minutes.
- Using a slotted spoon, take the fish out of the sauce and leave to cool on a plate.
- Strain the sauce into a jug and set aside.
- Rub a knob of butter inside a 1.75 litre oven proof dish.
- Tear the fish apart and place in the buttered dish.
- Now melt the butter in a small saucepan.
- When melted, add the flour and let the butter and flour blend.
- Slowly add the strained sauce to the butter and flour stirring continuously.
- Continue stirring for ten minutes to form a thick roux.
- When nice and creamy, add the garam masala, lime juice and salt and pepper to taste and then remove from the heat to cool.
- When cool, pour over the fish.
- Meanwhile, heat a large pan of water over high heat.
- Bring to a boil and add the potatoes and allow to simmer until nice and fall about soft.
- Strain and mash. If you have a ricer, run the mashed potatoes through it for even nicer potatoes.
- Whip in the remain cream and a little salt and pepper to taste.
- Carefully cover the fish and cream sauce with the mashed potatoes.
- Brush the top of the mashed potatoes with the egg yolk and then sprinkle with a handful or two of Cheddar cheese.
- Bake in the oven for about 45 minutes until the fish pie is piping hot and the cheese and potatoes are lightly browned on the top.