Curried Fish Pie – Jamie Oliver

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

1. Make the mashed potato

You can make this in advance to get it out of the way

Boil 1.2 kg of chopped Maris Piper potatoes for 15 minutes until soft. For the last 7 mins, boil 2 eggs in the same pan and save for later. To the hot drained boiled potatoes, add 100 g of Salted butter, a little bit of milk and a good amount of salt and pepper (to taste). Store until ready to make the pie.

2. Make the sauce/base

This can also be prepped and put in the fridge until you are ready to use it

Fry 2 chopped white onions in unflavoured oil such as groundnut until soft. Next add: 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. Finally add 1 x 400 g tin of coconut milk and 200 g baby spinach and cook for a few minutes to thicken.

3. Constructing the pie

When ready to go, pour the sauce into a dish (at least 20 cm x 20 cm), top with 4 fresh vine tomatoes and 2 boiled peeled and quartered eggs.  Cut the fish into chunks and place into the sauce (150 g haddock, 150 g smoked fish such as hake or haddock, 150 g salmon fillets and 150 g prawns of your choice). Squeeze over half a lemon and finally place the mash on top using your fork to make patterns (this helps make it crisp up). If you like you put the mash in many dollops so the sauce and fish bubble up between the gaps during cooking….

4. Bake for 40 minutes at 180°C/350°F/gas 4, or until golden and bubbling at the edges.


5 Comments

  • Beverley Hurdman

    20th December 2014

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

    Reply
    • 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

      Reply
  • 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!!!

    Reply
  • lynne

    18th March 2015

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

    Reply
    • williamkay

      18th March 2015

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

      Reply

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