Description
A flavorful Curried Fish Pie combining tender white fish, prawns, and a creamy coconut curry sauce, all topped with golden flaky pastry. This comforting seafood dish is perfect for a cozy dinner and blends aromatic curry spices with rich coconut milk for a delicious twist on a classic pie.
Ingredients
Scale
Pie Filling
- 500g white fish fillets (cod or haddock), cut into chunks
- 200g prawns (fresh or frozen)
- 2 tsp curry powder
- 400ml coconut milk
- 1 onion, finely chopped
- 1 cup frozen peas
- 2 tsp olive oil
Pastry
- 1 sheet flaky pastry
Instructions
- Preheat oven: Preheat your oven to 400°F (200°C) to get it ready for baking the pie.
- Sauté onion: In a large skillet, heat 2 tsp olive oil over medium heat and cook the finely chopped onion until it becomes translucent, releasing its sweetness, about 3-5 minutes.
- Cook seafood: Add the white fish chunks and prawns to the skillet. Gently cook them for about 5 minutes until the seafood turns opaque and is just cooked through.
- Add curry and coconut milk: Pour in the coconut milk and sprinkle the curry powder over the seafood mixture, stirring well to combine. Allow it to simmer gently for about 3 minutes so the flavors meld together.
- Add peas: Stir in the frozen peas and cook for an additional 2 minutes to heat through and soften the peas slightly.
- Assemble pie: Transfer the seafood curry mixture into a baking dish. Cover evenly with the flaky pastry sheet, carefully sealing the edges. Cut slits into the pastry to allow steam to escape while baking.
- Bake: Place the baking dish in the preheated oven and bake for 25-30 minutes, until the pastry is puffed up and golden brown.
Notes
- For a richer flavor, you can add a tablespoon of butter when sautéing the onions.
- Use fresh prawns if possible for the best texture, but frozen will work fine if thawed first.
- The curry powder can be adjusted to taste; add more for a spicier pie or less for mild flavor.
- Ensure the pastry is properly sealed to prevent the filling from leaking during baking.
- Leftover pie keeps well refrigerated for 2 days and reheats nicely in the oven.
