Curry-Spiced Fish Pie Recipe

Curry-Spiced Fish Pie Recipe

Richly spiced mash, Greendale Fish Pie Mix and authentic curry flavours combine to create a fabulous ‘Frankenstein’ of a dish – it sounds wrong, but try it and you’ll see why we like it so much! Serves 4.

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For the mash:
1kg Desiree or Maris Piper Potatoes, peeled and cut into even chunks
50g Unsalted Butter
1 tbsp Nigella Seeds
1 tbsp Cumin Seeds
½ tbsp Mustard Seeds
10 Dried Curry Leaves
1 tsp Ground Turmeric
Sea Salt and freshly ground Black Pepper

For the fish:
200g Greendale Raw Peeled King Prawns
500g Greendale Fish Pie Mix
2 tbsp Rapeseed Oil
1 Red Onion, peeled, trimmed and diced finely
2 cloves Garlic, peeled
Thumb-sized piece fresh Ginger, peeled (a teaspoon is good for this)
1 Red Chilli, diced finely (leave seeds in if you like extra heat, discard if not)
1 tbsp Mustard Seeds
½ tsp Ground Turmeric
2 tsp Ground Cumin
2½ tbsp Plain White Flour
1 x 400ml tin Coconut Milk
Small bunch fresh Coriander, leaves only, chopped roughly
120g Vine Tomatoes, chopped roughly
1 Lime, juice only
Sea Salt and freshly ground Black Pepper
Lime Pickle and Mango Chutney (to serve)


First, make the mash topping. Put the potatoes into a large pan and cover with cold water; place over a medium-high heat and bring it up to the boil, then simmer for 20 minutes, or until tender when pierced with the tip of a sharp knife. Drain the potatoes thoroughly, then put them back in their hot pan to steam-dry for a bit while you temper the spices for the mash. Put the butter into a saucepan over a medium heat, and when it is foaming add the nigella, cumin and mustard seeds, the curry leaves and the turmeric. Cook for about three minutes, stirring, until toasted and fragrant (be aware that hot mustard seeds will probably pop up out of the pan). Use a spatula to scrape the buttery spice mixture into the cooked potatoes, then use a potato masher to bring it all together into a smooth mash. Season to your taste with salt and pepper, mash again, then set aside.

Next, pre-heat the oven to 190°C (Gas Mark 5). Place a large, shallow pan over a medium heat and add the rapeseed oil. As soon as the oil is hot, lower the heat and add the diced onion, cooking it for about 10 minutes until softened and translucent. Crush the garlic cloves into the pan, grate in the ginger and add the chopped chilli, then cook, stirring, for two minutes. Add the mustard seeds, cumin, flour and turmeric and cook for a further two minutes, still stirring. Tip the coconut milk in slowly, stirring to form a smooth sauce. Increase the heat a little and simmer (still giving it the occasional stir) for about five minutes, or until the sauce has thickened. Put the fish pie mix, the king prawns, the coriander leaves, the chopped tomatoes and the lime juice into the pan and mix it all together, then check the seasoning and (if needed) add salt and pepper to your taste. Carefully empty the saucepan into a baking dish measuring approximately 20cm x 30cm. Spoon the prepared mash evenly over the top of the fish mixture, and drag the prongs of a fork across the top of the mash a few times to give a slightly rough texture (this will become deliciously crispy during cooking). Put the baking dish into the hot oven and cook the pie for about 35 minutes, until it is crisp and golden on top and you can see the sauce bubbling up around the edges. Serve hot, with the pickle and chutney alongside.

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