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One-Pan Coconut Fish Curry Pie Recipe

★★★★★

5 from 53 reviews
  • Author: Ben
  • Total Time: 50 minutes
  • Yield: 4 servings 1x
  • Diet: Low Fat

Description

This one-pan coconut fish curry pie combines tender chunks of haddock with sweet potatoes, cherry tomatoes, and fragrant spices in a creamy coconut curry sauce, all topped with crispy golden filo pastry. A comforting, flavorful dish that’s easy to prepare and perfect for a wholesome weeknight dinner.

Ingredients

Scale

Vegetables & Herbs

  • 250g sweet potatoes, cut into cubes
  • 10 fresh or dried curry leaves
  • 100g cherry tomatoes
  • Handful of coriander, chopped
  • 160g frozen petit pois (green peas)

Fish & Dairy

  • 280g haddock, cut into small chunks
  • 150ml low-fat coconut milk

Spices & Condiments

  • 2 tsp olive oil, divided
  • 1/4 tsp mustard seeds
  • 1 tsp garlic paste
  • 1/2 tsp turmeric
  • Pinch of salt

Others

  • 60g filo pastry

Instructions

  1. Preheat and boil sweet potatoes: Heat the oven to 200C/180C fan/gas 6. Cook the cubed sweet potatoes in boiling water for 7-10 minutes until tender. Drain and set aside.
  2. Toast mustard seeds and aromatics: Heat 1 teaspoon of olive oil in a 20cm ovenproof pan over medium heat. Add the mustard seeds and wait until they start to pop. Then add the garlic paste and curry leaves, stirring continuously for about 1 minute to prevent burning and release their flavors.
  3. Prepare curry base: Stir in the cherry tomatoes, low-fat coconut milk, turmeric, chopped coriander, and a pinch of salt. Bring the mixture to a gentle simmer. Cover the pan and cook on medium heat for 5-7 minutes until the tomatoes have softened and the flavors meld.
  4. Add vegetables and fish: Remove the lid and stir in the frozen petit pois and cooked sweet potatoes. Carefully nestle the chunks of haddock into the curry mixture, distributing them evenly.
  5. Prepare filo topping: Take the filo pastry sheets and roughly scrunch them to create texture. Use them to cover the curry in the pan evenly.
  6. Brush and bake: Mix the remaining 1 teaspoon of olive oil with a pinch of turmeric if desired for added color, and brush this mixture generously over the filo pastry. Place the pan in the preheated oven and bake for 20 minutes or until the filo turns crisp and golden brown.
  7. Serve: Remove from the oven and serve the coconut fish curry pie immediately while the filo is still crisp and the curry piping hot.

Notes

  • Ensure the pan used is ovenproof to withstand baking.
  • Filo pastry can dry out quickly; keep sheets covered with a damp cloth until ready to use.
  • For a spicier version, add chili powder or fresh chilies with the garlic paste.
  • You can substitute haddock with other white fish like cod or pollock.
  • Adding a little lemon juice before serving can brighten the flavors.
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: Indian-inspired Fusion

Keywords: coconut fish curry pie, hake pie, one-pan fish curry, sweet potato fish pie, filo pastry curry, healthy fish dinner

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Find it online: https://kitchenwithben.com/one-pan-coconut-fish-curry-pie-recipe/