Curried Fish Pie

If you’re not a fan of curry, fear not. The spices fade into the overall mix of heady flavours and aromas and there is no heat to speak of. This just leaves you with a fish pie taken not just to the next level, but the level beyond that.

I love fish pie; whether topped with mashed potato or puff pastry it is one of my ultimate comfort foods. I thought my existing recipe couldn’t be bettered, but when I spotted this while browsing through Hugh Fearnley-Whittingstall’s ‘River Cottage Every Day’ there was no question that I would make it, and no question that we would love it.

Hugh is one of that all too rare breed of cookery writers whose recipes work, every single time, and they are always delicious. I have cooked probably close to a hundred of his recipes now, and without exception they have been loved by us all. The trouble with that is: how do you get time to cook new stuff?

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RECIPE – Serves 6

For the fish:

600g of firm white fish fillets, I use a mix of hake, haddock and sea bass
200g kippers
750ml whole milk
1 onion, roughly chopped
1 large carrot, roughly chopped
1 celery stalk, roughly chopped
1 bay leaf
A few peppercorns

For the pie:

75g unsalted butter
75g plain flour
1 tablespoon sunflower or groundnut oil
1 large onion, finely chopped
2 tablespoon curry powder or curry paste (I use Mauritian curry powder)
2 handfuls of raw peeled prawns (optional)
a small bunch of chopped coriander
250g puff pastry
A little beaten egg for glazing


METHOD

Put all the fish in a pan and add the milk, onion, carrot, celery, bay leaf and peppercorns. Place over a low heat. As soon as the milk comes to a simmer, switch off the heat and cover the pan. The fish will carry on cooking in the hot milk. After about 5 minutes, it should be just cooked through; if not, leave it in the hot milk for a little longer, then drain in a sieve placed over a bowl, reserving the milk. Discard the vegetables, bay leaf and peppercorns.

Now make a béchamel sauce: melt the butter in a saucepan, add the flour and stir well to make a roux. Cook gently for a couple of minutes, stirring constantly, then gently whisk in a third of the fishy milk until the sauce is smooth. Add another third of the milk, whisking all the time until the sauce is again smooth, and then the final third, so that you end up with a smooth, creamy sauce. Season with salt and pepper, turn the heat down low and cook very gently for 2 minutes.

Peel the skin off the fish, check for any bones and gently break the flesh into chunks. Heat the oil in a saucepan, add the onion and cook gently for about 5 minutes, until translucent and soft. Stir in the curry powder or paste and cook for another 5 minutes or so. Add the curry-flavoured onion to the béchamel, then stir in the flaked fish, the prawns, if using, and the coriander. Taste the sauce and add more salt, pepper or curry powder/paste if you think it needs it.

Roll out the pastry on a lightly floured work surface and cut it to fit the top of the dish. Put the filling into the dish. Dampen the rim of the dish, lift the pastry over the filling and press down the pastry edges to seal. Brush with a little beaten egg and place in an oven preheated to 200C/ Fan 180C/ Gas 6. Bake for about 30 minutes, until the pastry is golden and puffed and the fishy sauce is bubbling underneath.

Serve with peas and broccoli, with smooth buttery mash. Yum!

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