• Stephanie Wright

Curried Fish Pie

This fish pie was inspired by Jamie Olivers Curried Fish Pie recipe. As I still haven’t collected my many recipe books from Scotland, I found myself craving this recipe and not being able to find it online anywhere. So, I did my best to recreate while adding my own touches. I hope you enjoy!


* 350g fish pie mix

* 150g prawns (preferably raw king)

* 1.2kg potatoes, peeled and chunky dice

* 1tsp turmeric

* 1tsp smoked paprika

* 2 white onions, finely sliced

* 2tsp turmeric

* 2tsp fenugreek seeds * 2tsp ground ginger

* 1tsp chilli powder

* 1tsp cumin

* 1tsp medium curry powder

* 4tbsp sunflower oil

* handful of curry leaves

* 2tsp black onion seeds * 2 chillies, sliced

* 2 cloves garlic, sliced

* 1 bag spinach

* 1 tin coconut milk

* juice of 1 lemon

* handful cherry tomatoes, halved


• Put your potatoes in a pan of salted boiling water and add the turmeric and paprika, give a little stir

• Meanwhile, put a frying pan on a high heat and add the sunflower oil to heat up

• Add the curry leaves and black onion seeds until they start to sizzle and pop slightly

• Then add your chillies and garlic and fry for 3-4 mins until softened slightly

• This is called a temper

• Set half of this mix aside and to the half left in the pan add your sliced onions and fry off until soft

• Add your turmeric, ginger, cumin, curry powder and fenugreek seeds to the onions and cook for 3-4 mins

• Add your tin of coconut milk and juice of half the lemon, leave to simmer

• Meanwhile your potatoes will most likely be ready to drain, leave to steam a little in a colander or sieve

• Once your sauce has thickened slightly, add the spinach, tomatoes and check for seasoning and whether you wish to add the last bit of lemon juice

• Take the sauce off the heat and add your fish and prawns and put in your chosen baking dish

• Mash the potatoes and top the fish mixture, you can pipe the mix or make a pattern as in my picture with a palette, or regular, knife

• Pop in the oven for 30-40 minutes at around 180 degrees Celsius and then top with the remaining temper when it comes out the oven


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