Description
Curried Fish Pie is a comforting dish that combines flaky fish with a rich, creamy curry sauce, all encased in a golden, buttery pastry. The texture is a delightful contrast between the tender fish and the crisp crust, while the aromatic spices create a warm, inviting flavor that dances on the palate.
Ingredients
Scale
- For the filling:
- 500g white fish fillets (such as cod or haddock), skinless and boneless
- 200g cooked shrimp, peeled and deveined
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon curry powder
- 300ml coconut milk
- 100g frozen peas
- 2 tablespoons fresh cilantro, chopped
- Salt and pepper to taste
- For the pastry:
- 250g all-purpose flour
- 125g unsalted butter, chilled and cubed
- 1 large egg, beaten (for egg wash)
- Cold water, as needed
Instructions
- Preheat the oven to 200°C (400°F).
- In a large skillet, sauté the onion and garlic over medium heat until translucent, about 5 minutes.
- Add the curry powder and cook for another minute until fragrant.
- Pour in the coconut milk and bring to a simmer, then add the fish fillets and shrimp, cooking for 5-7 minutes until the fish is opaque.
- Stir in the peas and cilantro, season with salt and pepper, and remove from heat.
- For the pastry, combine the flour and butter in a bowl, rubbing together until the mixture resembles breadcrumbs.
- Add cold water gradually until the dough comes together, then wrap in cling film and chill for 30 minutes.
- Roll out the pastry and line a pie dish, filling it with the fish mixture.
- Cover with another layer of pastry, sealing the edges, and brush with beaten egg.
- Bake for 25-30 minutes or until golden brown and bubbling.
Notes
- This pie can be made ahead and stored in the refrigerator for up to 2 days before baking.
- Leftovers can be stored in an airtight container in the fridge for up to 3 days.
- For a gluten-free option, substitute all-purpose flour with a gluten-free flour blend.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: main-dish
- Method: baking
- Cuisine: British
Nutrition
- Serving Size: 1 slice (approximately 200g)
- Calories: 450
- Sugar: 5 grams
- Sodium: 600 milligrams
- Fat: 25 grams
- Saturated Fat: 15 grams
- Unsaturated Fat: 8 grams
- Trans Fat: 0 grams
- Carbohydrates: 40 grams
- Fiber: 3 grams
- Protein: 20 grams
- Cholesterol: 70 milligrams
Keywords: Curried Fish Pie, fish pie recipe, curry pie, seafood pie, British cuisine, comfort food, creamy fish pie, easy fish recipes, baked fish dish, curry recipes, pie recipes, family dinner, gluten-free pie option, savory pie, fish and seafood