Indian-spiced fish pie…


Treat your family to this flavoursome fish pie, spiked with Indian spices.


  • 650g cauliflower, trimmed, roughly chopped
  • 400g desiree potatoes, peeled, cut into 2cm pieces
  •  20g butter, chopped
  •  1 tablespoon vegetable oil
  •  1 brown onion, finely chopped
  •  1 large carrot, chopped
  •  1/4 cup tikka masala curry paste
  •  2cm piece fresh ginger, peeled, finely grated
  •  410g can crushed tomatoes
  •  1/2 cup chicken stock
  •  700g firm white fish fillets, cut into 4cm pieces
  •  50g baby spinach
  •  1/2 cup frozen peas
  •  Extra 20g butter, melted

Serve with (optional)

  •  Coriander sprigs, to serve
  •  4 warm naan bread, to serve
  •  1/3 cup reduced-fat plain Greek-style yogurt, to serve


  1. Place cauliflower and potato in a microwave-safe bowl. Cover with plastic wrap. Microwave on HIGH (100%) for 5 minutes or until tender. Using a stick blender, blend until smooth. Stir in chopped butter.
  2. Meanwhile, heat oil in a large ovenproof frying pan over medium-high heat. Add onion and carrot. Cook for 5 minutes or until onion softens. Add paste and ginger. Cook for 30 seconds or until fragrant. Stir in tomatoes and stock. Bring to a simmer.
  3. Add fish to frying pan. Reduce heat to medium-low. Simmer for 5 minutes or until fish is just cooked through. Stir in spinach and peas. Simmer for a further 2 to 3 minutes or until curry has slightly thickened. Remove from heat.
  4. Preheat grill on medium-high heat. Spoon cauliflower mixture over curry and spread to cover. Brush with melted butter. Grill for 2 to 3 minutes or until golden. Stand for 2 to 3 minutes. Top with coriander sprigs. Serve with naan bread and yoghurt.

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