Prep Time: 30 minutes | Cook Time: 45 minutes | Total Time: 1 hour 15 minutes | Servings: 4
- Creamy curry-infused sauce replaces traditional white sauce for bold flavor
- Perfect make-ahead meal – assemble in the morning, bake at dinner time
- Budget-friendly using any firm white fish (cod, haddock, or pollock work great)
- Kid-approved with adjustable spice levels to suit your family
From Boring to Bold: Why This Indian Fish Pie Wins Dinner
Traditional fish pie? Been there, done that. This Indian-inspired fish pie takes your standard comfort food and transforms it with aromatic spices and a velvety curry sauce that will make your taste buds dance.
If you’ve been searching for the perfect Indian fish pie recipe that balances authentic flavors without overwhelming heat, your search ends here. This showstopper combines flaky fish, colorful vegetables, and a silky curry sauce topped with creamy mashed potatoes – all in one dish!
The best part? While it looks impressive, this pie is surprisingly simple to make. It’s perfect for beginners who want to impress without spending hours in the kitchen.
Nutrition Breakdown
| Nutrient | Amount per Serving | % Daily Value |
|---|---|---|
| Calories | 425 | – |
| Protein | 28g | 56% |
| Carbohydrates | 42g | 14% |
| Fat | 15g | 23% |
| Fiber | 6g | 24% |
| Sodium | 580mg | 24% |
| Calcium | 120mg | 12% |
| Iron | 2.5mg | 14% |
Everything You’ll Need
The Ingredients List
| Ingredient | Quantity | Notes |
|---|---|---|
| For the Topping | ||
| Russet potatoes | 2 pounds (about 4 medium) | Peeled and cut into chunks |
| Butter | 3 tablespoons | Divided (2 tbsp for mash, 1 tbsp for topping) |
| Milk | ¼ cup | Warm |
| Salt | ½ teaspoon | |
| For the Filling | ||
| White fish fillets | 1½ pounds | Cod, haddock, or pollock work best |
| Vegetable oil | 2 tablespoons | |
| Onion | 1 medium | Finely diced |
| Garlic | 3 cloves | Minced |
| Ginger | 1-inch piece | Grated |
| Curry powder | 2 tablespoons | Mild or medium |
| Garam masala | 1 teaspoon | |
| Turmeric | ½ teaspoon | |
| Tomato paste | 2 tablespoons | |
| Coconut milk | 1 can (14 oz) | Full-fat recommended |
| Frozen peas | 1 cup | |
| Carrots | 2 medium | Diced small |
| Fresh cilantro | ¼ cup | Chopped |
| Fresh lemon juice | 1 tablespoon | |
| Salt and pepper | To taste |
Kitchen Tools You’ll Need
| Tool | Purpose |
|---|---|
| 9×13 baking dish | For assembling and baking the pie |
| Large pot | For boiling potatoes |
| Large skillet | For cooking the curry base |
| Potato masher | For mashing potatoes |
| Cutting board & knife | For prepping vegetables |
| Measuring cups & spoons | For accurate measurements |
| Wooden spoon | For stirring |
| Whisk | For sauce |
Ingredient Substitutions
- Fish options: Any firm white fish works well. For a luxurious version, try using a mix of white fish and salmon.
- Dairy-free: Use plant-based butter and coconut milk for the mashed potatoes.
- Vegetable swaps: Substitute frozen mixed vegetables for the peas and carrots.
- Spice level: Adjust curry powder amount based on your heat preference.
- Herb alternatives: Swap cilantro with parsley if you’re not a cilantro fan.
Step-by-Step Instructions (Beginner-Friendly)
Preparation Phase (30 minutes)
- Set up your workspace:
- Clear your countertops to give yourself plenty of room to work.
- Read through the entire recipe before starting so you understand all the steps.
- Gather all ingredients and place them on the counter.
- Collect all tools and equipment you’ll need.
- Preheat your oven:
- Turn your oven on to 375°F (190°C).
- Make sure the rack is positioned in the middle of the oven.
- Take your 9×13 baking dish and grease it by either:
- Rubbing a stick of butter around the inside surfaces OR
- Spraying with cooking spray, making sure to coat the bottom and sides.
- Prepare the potatoes:
- Fill your large pot with cold water, about halfway.
- Add 1 tablespoon of salt to the water (this seasons the potatoes as they cook).
- Take each potato and peel it completely using a vegetable peeler.
- Place peeled potato on cutting board and cut into roughly 1-inch chunks.
- TIP: Try to make the chunks similar in size so they cook evenly.
- Place potato chunks in the pot of cold water as you cut them.
- Once all potatoes are cut, make sure water level covers potatoes by about 1 inch.
- Place pot on stove and turn heat to high.
- Bring to a boil (you’ll see large bubbles consistently breaking the surface).
- Once boiling, reduce heat to medium so it’s still bubbling but not overflowing.
- Cook for 15-20 minutes. Test doneness by inserting a fork – it should slide in easily.
- While potatoes are cooking, prepare your vegetables:
- Onion:
- Cut off both ends of the onion and peel away the papery skin.
- Cut onion in half from top to bottom.
- Place flat side down on cutting board for stability.
- Make vertical cuts about ¼-inch apart, but don’t cut all the way through the root end.
- Make horizontal cuts across the vertical cuts to create small, even pieces.
- Place diced onion in a small bowl and set aside.
- Garlic:
- Separate 3 cloves from the head of garlic.
- Place flat side of knife on each clove and press firmly to crush slightly.
- Peel away papery skin.
- Mince garlic by chopping repeatedly with knife until very fine.
- Add to a separate small bowl.
- Ginger:
- Cut a 1-inch piece from your ginger root.
- Use a spoon to scrape off the skin (the edge of a spoon works better than a peeler).
- Grate ginger using the small holes of a box grater or a microplane.
- Measure about 1 tablespoon and add to the bowl with garlic.
- Carrots:
- Peel carrots using a vegetable peeler.
- Cut off both ends.
- Slice each carrot lengthwise into quarters.
- Cut across into small pieces (about ¼-inch).
- Place in another small bowl.
- Take frozen peas out of freezer and measure 1 cup into a bowl to thaw slightly.
- Cilantro:
- Rinse cilantro under cold water and pat dry with paper towels.
- Remove leaves from stems.
- Gather leaves into a small pile and chop finely with a sharp knife.
- Measure ¼ cup and set aside.
- Onion:
- Prepare the fish:
- Remove fish fillets from refrigerator and unwrap.
- Check for any remaining bones by running your fingers gently over the surface.
- If you find bones, remove them with clean tweezers or fish bone pliers.
- Place fish on a clean cutting board.
- Using a sharp knife, cut fish into chunks about 1½ inches in size.
- Place chunks on a plate and sprinkle with ¼ teaspoon salt and a pinch of pepper.
- Return fish to refrigerator if not using within 10 minutes.
- IMPORTANT: Never leave fish at room temperature for more than 20 minutes.
Creating the Curry Base (15 minutes)
- Start the curry sauce:
- Place your large skillet on the stove over medium heat.
- Add 2 tablespoons of vegetable oil.
- Allow oil to heat for about 1 minute – it should shimmer slightly but not smoke.
- Add the diced onions to the skillet.
- Stir occasionally with wooden spoon for 4-5 minutes until onions become soft and translucent.
- TIP: If onions start to brown too quickly, reduce heat slightly.
- Add aromatics:
- Add minced garlic and grated ginger to the softened onions.
- Stir continuously for exactly 1 minute.
- CAUTION: Watch carefully! Garlic burns easily and will taste bitter if it does.
- If your garlic is browning too quickly, remove pan from heat momentarily.
- Add the spices:
- Measure out curry powder, garam masala, and turmeric.
- Add all the spices to the pan.
- Stir constantly for 30 seconds to toast the spices.
- NOTE: The mixture will become very fragrant and may look dry.
- Add tomato paste and stir for another minute to cook off the raw flavor.
- The mixture will become thick and paste-like.
- Create the sauce:
- Open your can of coconut milk and have it ready.
- Take your whisk in one hand.
- Gradually pour the coconut milk into the pan while whisking constantly with your other hand.
- TIP: Adding it gradually while whisking prevents lumps from forming.
- Once all coconut milk is added, continue to whisk until fully combined.
- Allow mixture to come to a gentle simmer (small bubbles appearing at the edges).
- Cook for 3-4 minutes, stirring occasionally, until sauce thickens slightly.
- CONSISTENCY CHECK: Sauce should coat the back of a spoon but still be pourable.
- If sauce seems too thick, add 2-3 tablespoons of water, one at a time.
- Add vegetables to sauce:
- Add diced carrots to the simmering sauce.
- Stir to coat carrots completely.
- Cook for 2-3 minutes to soften carrots slightly.
- Add the measured frozen peas and stir to combine.
- Remove pan from heat completely.
- Stir in chopped cilantro.
- Add 1 tablespoon fresh lemon juice.
- Add ¼ teaspoon salt and ¼ teaspoon pepper, or to taste.
- Stir everything together and taste the sauce.
- TASTE TEST: Sauce should be well-seasoned, as fish will dilute the flavor.
- If needed, add more salt ¼ teaspoon at a time, tasting after each addition.
Assembly (10 minutes)
- Finish the mashed potatoes:
- Check if potatoes are done by piercing with a fork – it should slide in easily.
- Place a colander in the sink.
- Carefully pour potatoes into colander to drain (use oven mitts – steam will be hot!).
- Return drained potatoes to the empty pot.
- Add 2 tablespoons butter to the hot potatoes.
- Pour in ¼ cup warm milk.
- Add ½ teaspoon salt.
- Use potato masher to mash potatoes:
- Press masher down into potatoes and twist slightly.
- Lift and repeat in a different spot until all potatoes are mashed.
- Continue until smooth but still fluffy.
- TEXTURE TIP: Avoid over-mashing, which makes potatoes gummy.
- ALTERNATIVE METHOD: For super smooth potatoes, use a potato ricer instead.
- Assemble the pie:
- Remove fish from refrigerator.
- Gently add fish chunks to the curry sauce mixture.
- Using a rubber spatula, carefully fold the fish into the sauce.
- GENTLE HANDLING: Avoid stirring vigorously as this will break up the fish.
- Pour the entire fish and sauce mixture into your greased 9×13 baking dish.
- Use spatula to spread evenly across the bottom of the dish.
- Spoon the mashed potatoes on top of the filling:
- Start by placing spoonfuls around the edges.
- Then fill in the center.
- This prevents the filling from mixing with the potatoes.
- Use the back of a spoon or a rubber spatula to spread potatoes evenly.
- Take a fork and drag it across the surface of the potatoes to create ridges.
- These ridges will become crispy during baking.
- Cut the remaining 1 tablespoon of butter into small pieces.
- Dot these butter pieces evenly across the potato surface.
Baking Phase (45 minutes)
- Prepare for baking:
- Double-check that your oven is fully preheated to 375°F (190°C).
- Place a large baking sheet on the rack below where you’ll put your dish.
- This catches any potential overflow and prevents mess in your oven.
- Have aluminum foil ready in case you need to cover the dish later.
- Bake the pie:
- Carefully place the assembled pie in the preheated oven.
- Set a timer for 20 minutes.
- After 20 minutes, check the pie:
- If top is already deep golden brown, loosely cover with foil.
- This prevents burning while allowing the filling to finish cooking.
- Continue baking for another 20-25 minutes (40-45 minutes total).
- DONENESS SIGNS:
- Filling will be visibly bubbling around the edges.
- Potato topping will be golden brown.
- If you insert a knife into the center, it should feel hot when you touch the metal.
- Fish should be opaque and flake easily.
- SAFETY NOTE: Fish should reach an internal temperature of 145°F (63°C).
- Rest and serve:
- Remove pie from oven using oven mitts.
- Place on a heat-resistant surface.
- Allow to rest for 10-15 minutes before serving.
- IMPORTANT: This resting time allows the filling to set so it won’t be runny when served.
- While waiting, prepare a simple side salad if desired.
- After resting, use a large serving spoon to portion the pie.
- Scoop all the way to the bottom to get both layers in each serving.
- Serve hot with optional garnishes like:
- Extra chopped cilantro
- A dollop of plain yogurt
- A squeeze of lemon juice
- A spoonful of mango chutney on the side
Troubleshooting Common Issues
Problem: Watery Filling
- Cause: Fish released too much moisture during cooking.
- Solution: Next time, pat fish dry with paper towels before adding to sauce. For an immediate fix, serve with a slotted spoon.
Problem: Potatoes Sinking into Filling
- Cause: Mashed potatoes were too loose or filling too liquidy.
- Solution: Ensure potatoes are thick enough to spread. Let filling cool slightly before topping with potatoes.
Problem: Bland Flavor
- Cause: Insufficient seasoning or old spices.
- Solution: Taste curry base before adding fish and adjust seasonings. Replace spices older than 6 months.
Problem: Uneven Cooking
- Cause: Oven hot spots or unevenly cut ingredients.
- Solution: Rotate dish halfway through baking. Cut fish and vegetables in uniform sizes.
Problem: Raw Fish in Center
- Cause: Pieces too large or insufficient cooking time.
- Solution: Return to oven for 5-10 more minutes. Next time, cut fish into smaller, more uniform pieces.
Variations to Try
Seafood Medley Pie
Substitute half the white fish with a mix of shrimp and scallops for a luxurious upgrade. If using shrimp, add them raw but peeled and deveined. If using scallops, cut large ones in half.
Vegetable-Packed Version
Double the vegetables and add cauliflower florets, spinach, or bell peppers for extra nutrition. For leafy greens like spinach, stir them into the hot sauce just before adding fish – they’ll wilt perfectly.
Crispy Topping Option
Mix 1 cup of panko breadcrumbs with 2 tablespoons melted butter and sprinkle over the mashed potatoes before baking. The breadcrumbs will create an extra crunchy golden crust.
Spicy Heat Level
Add 1-2 finely chopped green chilies or 1 teaspoon of red chili flakes to the curry base for extra kick. Start with less and add more to taste – you can always increase the heat but can’t remove it.
Storage & Reheating
Refrigerator Storage
- Allow pie to cool completely before refrigerating (no more than 2 hours at room temperature).
- Cover with aluminum foil or transfer portions to airtight containers.
- Store in refrigerator for up to 3 days.
Freezer Instructions
- To freeze unbaked pie:
- Assemble pie completely except for the potato topping.
- Cool filling completely in refrigerator.
- Add potato topping, cover tightly with foil and plastic wrap.
- Label with date and freeze for up to 1 month.
- To freeze baked pie:
- Cool completely to room temperature (but within the 2-hour safety window).
- Portion into individual servings or freeze whole.
- Wrap tightly in plastic wrap, then foil, or place in airtight containers.
- Label with date and freeze for up to 2 months.
Reheating Guidelines
- From refrigerated:
- Preheat oven to 350°F (175°C).
- Cover with foil to prevent further browning.
- Reheat for 20-25 minutes until center reaches 165°F (74°C).
- For individual portions, reheat for 15-20 minutes.
- From frozen (unbaked):
- Do not thaw.
- Preheat oven to 375°F (190°C).
- Remove plastic wrap but keep foil cover.
- Bake covered for 30 minutes, then uncover and bake for additional 30-45 minutes until hot and bubbling.
- From frozen (baked):
- Thaw overnight in refrigerator.
- Preheat oven to 350°F (175°C).
- Cover with foil and reheat for 25-30 minutes until center is hot.
- Microwave option for individual portions:
- Transfer to microwave-safe dish.
- Cover with microwave-safe lid or paper towel.
- Heat on 70% power for 2 minutes.
- Stir gently if possible.
- Continue heating for 1-2 minutes until center is hot (165°F/74°C).
Safety Notes & Tips
Food Safety
- Always wash hands thoroughly before and after handling raw fish.
- Use separate cutting boards for fish and vegetables to prevent cross-contamination.
- Fish should reach an internal temperature of 145°F (63°C) when fully cooked.
- Never leave fish at room temperature for more than 20 minutes.
- Cool leftovers within 2 hours of cooking before refrigerating.
- Do not refreeze previously frozen fish.
Preparation Tips
- Time-saver: Ask the seafood counter to remove skin and bones from fish fillets.
- Budget option: Frozen fish fillets work well – thaw completely in refrigerator overnight before using.
- Make-ahead plan: Prepare curry base and mashed potatoes up to 1 day ahead, refrigerate separately, then assemble and bake when ready.
- Beginner tip: Mise en place (preparing and measuring all ingredients before cooking) makes the process much smoother.
Serving Suggestions
- Serve with a simple side salad dressed with lemon juice and olive oil.
- A dollop of mango chutney or lime pickle adds authentic Indian flavor contrast.
- Warm naan bread or crusty baguette makes an excellent accompaniment for scooping up sauce.
- Cucumber raita (yogurt with grated cucumber, mint, and cumin) helps cool the spice.
Beginner’s Tip: If making curry for the first time, start with mild curry powder and adjust to your taste preferences in future batches. You can always add more spice next time!
