Curried Fish Pie – Jamie Oliver

This is adapted from Jamie Oliver’s recipe. I have made a couple of minor simplifications which seemed unnecessary but this is an amazing fish pie – just make sure you get great fresh fish – it really makes the difference.


For the Mash (you can make this in advance)
1.2 kg Maris Piper potatoes
100g of Salted butter
Salt and Pepper
A little bit of milk

For the sauce/base
Unflavored oil such as groundnut
2 white onions, chopped
1 tbsp. (about 5 cloves) of crushed/grated garlic
1 tbsp. of grated ginger
1-2 fresh red chillies
2 small handfuls of curry leaves
1 heaped teaspoon mustard seeds
1 teaspoon fenugreek seeds (or 1/4 tsp. powder)
1 teaspoon turmeric
1 x 400 g tin of coconut milk
200 g baby spinach
4 ripe vine tomatoes

For the finished pie
½ lemon
2 large free-range eggs
150 g haddock, or ray fillets, skinned and pin-boned
150g smoked fish such as hake or haddock, skinned  and pin-boned
150 g salmon fillets, skinned and pin-boned
150 g large raw peeled king prawns (or tiger prawns), de-veined


For the sauce, sweat all the ingredients (except for the tomatoes, spinach and coconut milk) on a medium heat in a frying pan for about 10-15 minutes, this will give the onions a nice caramelised flavour. Now add the coconut milk and spinach and cook for a few minutes to thicken. Top with the fresh tomatoes and remove from the heat –  pour the sauce into a deep oven dish at least 20cm x 20cm and leave to cool.

Peel and roughly chop the potatoes and cook in boiling salted water for 12 to 15 minutes, or until tender. Boil the eggs in the same pan for the first 7 minutes too, then remove them to cold water. Once cooked, drain the potatoes and mash really well with the butter, a few splashes of milk and a pinch of sea salt and pepper.

Preheat the oven to 180°C/350°F/gas 4.

Peel and quarter the eggs, then dot over and poke them into the sauce. Cut all the fish into bite-sized chunks, and intersperse around the dish with the prawns. Squeeze over the lemon and top the whole thing with your mash – scuff it up with a fork to create a larger surface area for crispiness.

Bake for 40 minutes, or until golden and bubbling at the edges.


  • Beverley Hurdman

    20th December 2014

    We are making this for a supper party at home , what would you suggest as a starter ?

    • williamkay

      20th December 2014

      When you buy the fish you should be sold it with bones (which the fishmonger can remove for you). If I was to plan a starter I would use these bones to make a nice stock and use this stock to tie the two courses together. Maybe a simple fish stock risotto topped with a small pan fried fish fillet, or perhaps a clear fish consomme filled with a dumpling or vegetables or a single prawn. Of course there are millions of options open to you but its a good idea to use the whole animal these days and as I said, perhaps tie in the flavours? Good luck though

  • Kathryn brown

    8th January 2015

    Fish pie is my absolute favourite comfort food, jamie Oliver’s curry fish pie has gone to the number one slot! My son and I used sweet potato mash with a little stiltern cheese crumbled on top, delicious!!!

  • lynne

    18th March 2015

    Can’t see onions listed in ingredients? 2nd line states cook everything 10-15 mins until onions nicely caramelised…….

    • williamkay

      18th March 2015

      Oops, sorry, 2 chopped white onions – I have added it now.


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