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Indian-spiced fish pie recipe
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Prep Time:
20 minutes
Cook Time:
35 minutes
Total Time:
55 minutes
Spiced fish pie with creamy curry filling and crispy pastry, a delightful dinner for cozy evenings.
Ingredients:
  • 2 potatoes (about 350g), peeled, cut into 3cm cubes
  • 50g butter
  • 1 onion, thinly sliced
  • 2 tsp garam masala (see tip)
  • 1 tsp ground turmeric
  • 3.75 gm curry powder
  • 40g (1/4 cup) plain flour
  • 500ml (2 cups) milk
  • 200ml thickened cream
  • 400g skinless white fish fillets, cut into bite-sized chunks
  • 400g skinless salmon fillets, cut into bite-sized chunks
  • 40.00 ml chopped fresh coriander leaves
  • 9 filo sheets
Instructions:
  • Preheat your oven to 180C/160C fan forced. Boil the potato in salted water until just tender, about 10 minutes. Drain.
  • Melt butter in a large saucepan over medium-high heat. Add onion and salt, cook for 10 minutes until softened. Stir in garam masala, turmeric, curry powder, and cook for 1 minute. Add flour, stir for another minute. Pour in 250ml (1 cup) milk, mix until smooth. Stir in cream and remaining milk. Cook for 2-3 minutes until sauce thickens slightly, stirring occasionally.
  • Combine the white fish, salmon, and potato gently. Lower the heat to medium and simmer for 2-3 minutes until the fish is nearly cooked and the sauce thickens. Remove from heat and delicately stir in the coriander.
  • - Fill a 2.5L (10 cup) baking dish with the pie filling. - Prepare filo sheets on a clean work surface, covering them first with a dry tea towel and then a damp tea towel to prevent drying out. - Lightly spray one sheet with oil, scrunch it, and place it on top of the pie filling. Repeat with remaining filo sheets until the filling is covered. - Bake until the pastry is golden, approximately 10-15 minutes, then serve.

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