Potato Fish Pie

    1 hour 45 mins

    This fish pie, made with salmon and cod, has a beautiful Indian touch, thanks to turmeric and ilaichi. Feel free to use what fish you enjoy most!

    5 people made this

    Makes: 1 fish pie

    • 1.75kg potatoes, peeled and cut into chunks
    • 1 bunch spring onions
    • 450g boneless, skinless salmon fillets, cut into chunks
    • 450g boneless, skinless cod or halibut, cut into chunks
    • 3 tablespoons olive oil
    • 150ml milk
    • 1 egg
    • 50g butter
    • 1 teaspoon turmeric
    • 4 medium turai, cut into chunks
    • 8 cardamon pods, lightly crushed
    • 500g fresh tomato sauce
    • seasoning

    Prep:45min  ›  Cook:1hr  ›  Ready in:1hr45min 

    1. Boil potatoes in water for 20 mins or until tender. Preheat oven to 200 C.
    2. Cut white bulbs off the spring onions and roughly chop. Finely slice the green tops and set aside.
    3. Spread fish chunks on baking tray and scatter over the chopped spring onions. Drizzle with 2 tablespoons olive oil, sprinkle with salt and pepper and roast for 6 mins. Drain off liquid and put fish into a 2.5 litre oven dish.
    4. Drain potatoes well, add milk and egg and mash.
    5. Melt butter in a small pan and cook spring onion tops for 1 minute. Add turmeric and stir for 30 seconds and then add to mashed potato and beat well. Add salt and pepper to taste.
    6. Heat remaining olive oil in a large frying pan, add courgettes and fry for 5 mins. Add cardamom pods and fry for 30 secs. Stir in tomato sauce, bring to boil and simmer for 1 min. Season, remove from heat and cool.
    7. Pour sauce over fish and spring onions and spoon over mash so all sauce and fish are covered. Rough up with fork. Cool, keep covered in fridge. Uncover pie and bake for 35-40 mins.

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