Dinner

One-Pan Coconut Fish Curry Pie Recipe

ByBen Miller November 5, 2025November 5, 2025

Introduction

This one-pan coconut fish curry pie brings together tender haddock, sweet potatoes, and vibrant spices in a creamy coconut sauce, all topped with crispy filo pastry. It’s a comforting and flavorful dish that’s simple to prepare and perfect for a weeknight dinner.

Two white shallow bowls are placed on a wooden tray with a beige woven cloth underneath the top bowl, all set on a white marbled texture. Each bowl contains two golden-brown, crispy phyllo pastry parcels on one side, with small green peas scattered around the dish. Bright red roasted cherry tomatoes and green leaves are mixed with white fish pieces and peas, creating a colorful contrast. The food has a fresh and crispy look with a mix of soft and crunchy textures. A silver fork and knife sit to the left of the tray with a wooden pepper grinder nearby. photo taken with an iphone --ar 4:5 --v 7

Ingredients

250g sweet potatoes, cut into cubes
2 tsp olive oil
1/4 tsp mustard seeds
1 tsp garlic paste
10 fresh or dried curry leaves
100g cherry tomatoes
150ml low-fat coconut milk
1/2 tsp turmeric
Handful of coriander, chopped
280g haddock, cut into small chunks
160g frozen petit pois
60g filo pastry

Instructions

Step 1: Preheat the oven to 200°C (180°C fan)/gas mark 6. Boil the sweet potatoes in water for 7 to 10 minutes until tender. Drain and set aside.
Step 2: Heat 1 teaspoon of olive oil in a 20cm ovenproof pan over medium heat. Add the mustard seeds; when they begin to pop, stir in the garlic paste and curry leaves. Cook and stir for about 1 minute to avoid burning.
Step 3: Add the cherry tomatoes, coconut milk, turmeric, chopped coriander, and a pinch of salt to the pan. Bring the mixture to a simmer, then cover and cook for 5 to 7 minutes until the tomatoes soften.
Step 4: Remove the lid and stir in the frozen petit pois and cooked sweet potatoes. Gently place the haddock chunks into the curry mixture, nestling them evenly.
Step 5: Take the filo pastry sheets and roughly scrunch them before laying them over the pan to cover the curry completely.
Step 6: Brush the filo with the remaining 1 teaspoon of olive oil. For extra color, mix a pinch of turmeric into the oil before brushing. Bake in the preheated oven for 20 minutes or until the pastry is crisp and golden.
Step 7: Serve the curry pie immediately, enjoying the contrast of creamy curry and flaky pastry.

Tips & Variations

For a milder flavor, reduce the amount of turmeric or omit curry leaves if unavailable.
Swap haddock for other firm white fish like cod or pollock.
Use fresh peas instead of frozen for a sweeter bite when in season.
To make it spicier, add a small chopped chili with the garlic paste.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in the oven to keep the filo crisp, or microwave for a quicker option though the pastry may soften.

How to Serve

Two white bowls sit on a rustic wooden tray with a beige woven cloth under the top bowl, all placed on a white marbled surface. Each bowl contains a dish with three main parts: on one side, bright yellow crispy phyllo pastry folds, golden and flaky with a slightly shiny texture; on the other side, a mix of soft white fish pieces and deep green peas scattered throughout; nestling among the peas are vibrant roasted cherry tomatoes with a slight shine and a few deep green bay leaves adding color contrast. The colors of yellow pastry, green peas, white fish, and red tomatoes stand out vividly, showing a fresh, healthy, and inviting meal. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this dish ahead of time?

You can assemble the curry and add the filo topping shortly before baking. However, baking immediately after adding the filo ensures it stays crisp.

Is it possible to make this recipe dairy-free?

Yes, the recipe uses coconut milk and olive oil, making it naturally dairy-free.

Ben Miller