Indian-spiced fish pie

Indian-spiced fish pie

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  • 0:20 Prep
  • 0:20 Cook
  • 4 Servings
  • Easy

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

Featured in
Family dinner recipes, Indian recipes


  • 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 Massel chicken style liquid stock
  • 700g firm white fish fillets, cut into 4cm pieces
  • 50g baby spinach
  • 1/2 cup frozen peas
  • Extra 20g butter, melted
  • Coriander sprigs, to serve
  • 4 warm naan bread, to serve
  • 1/3 cup reduced-fat plain Greek-style yogurt, to serve


  • Step 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.
  • Step 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.
  • Step 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.
  • Step 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.


  • 3519 kj


  • 25.5g

    Fat Total

  • 10.4g

    Saturated Fat

  • 12.8g


  • 55.5g


  • 135mg


  • 1450mg


  • 91.7g

    Carbs (total)

All nutrition values are per serve
  • Author: Claire Brookman
  • Image credit: Nigel Lough
  • Publication: Super Food Ideas



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