alive logo

Curried Fish Pie

Serves 8.


    Curried Fish Pie

    Food is my life. I love sweet potatoes. Jamie Oliver is my secret boyfriend. Okay, so the first two are true. But I do rely on Jamie occasionally for some culinary inspiration. This fish pie was inspired by Jamie and lightened up by yours truly. It’s super easy to make and oh so tasty. A great potluck item, this shareable main dish pairs well with a salad or some green beans.


    This fish pie freezes well, so feel free to make a few smaller versions and store.


    Curried Fish Pie


    • 1 red onion, diced
    • 2 garlic cloves, minced
    • 1/2 in (1.25 cm) piece ginger root, peeled and minced
    • 2 Tbsp (30 mL) coconut oil, melted, plusextra for basting
    • 1 Tbsp (15 mL) turmeric
    • 1 Tbsp (15 mL) curry powder
    • 1 Tbsp (15 mL) fenugreek
    • 1/2 cup (125 mL) coconut milk
    • 2 tomatoes, seeded and chopped
    • 2 handfuls of spinach
    • 1 1/2 lb (750 g) large salmon fillet, skinned and cut into cubes
    • 2 organic eggs, hard-boiled and sliced
    • 12 raw prawns, peeled and deveined
    • 2 large Yukon Gold potatoes and 1 large jewel yam or sweet potato, boiled and mashed


    Per serving:

    • calories390
    • protein29g
    • fat23g
      • saturated fat14g
      • trans fat0g
    • carbohydrates18g
      • sugars5g
      • fibre3g
    • sodium112mg



    Preheat oven to 350 F (180 C).


    Sauteu0301 onion, garlic, and ginger in oil. Add spices and heat gently for 2 minutes. Add coconut milk, tomatoes, and spinach. Pour into large oven-safe dish. Add salmon, eggs, and prawns. Make sure everything is evenly distributed.


    Add (using pastry bag, if possible) mashed potato mixture. Baste with coconut oil. Bake for 40 minutes, until bubbling goodness. Let sit for 5 minutes before serving.


    Like this recipe?

    This recipe is part of the Crowd-Pleasing Potluck Dishes collection.



    SEE MORE »
    Salmon Tacos with Red Cabbage and Orange Slaw with Lime Yogurt
    Mussels with Tomato, Saffron, and Fennel

    Mussels with Tomato, Saffron, and Fennel

    B12-rich mussels are a very good and economical source of protein and iron. Steamed mussels are a classic way to enjoy seafood—and so is this rich, aromatic broth of tomato, fennel, and saffron. Be sure to allow saffron to fully infuse to get the full flavour benefit, and finish off the dish with the fragrant fennel fronds. Sustainability status Farmed mussels are considered highly sustainable due to their low impacts on the environment. They are easy to harvest, require no fertilizer or fresh water, and don’t need to be fed externally, as they get all their nutritional requirements from their marine environment. Mussel prep Selection: Look for mussels with shiny, tightly closed shells that smell of the sea. If shells are slightly open, give them a tap. Live mussels will close immediately. Storage: Keep mussels in the fridge in a shallow pan laid on top of ice. Keep them out of water and cover with a damp cloth. Ideally, consume on the day you buy them, but within two days. They need to breathe, so never keep them in a sealed plastic bag. Cleanup: In addition to being sustainable, farmed mussels tend to require less cleaning than wild mussels. Most of the fibrous “beards” that mussels use to grip solid surfaces will have been removed before sale. But if a few remain, they’re easily dispatched: grasp the beard with your thumb and forefinger and pull it toward the hinge of the mussel and give it a tug. Afterward, give mussels a quick rinse and scrub away any areas of mud or seaweed, which, with farmed mussels, will require minimal work.