One-Pan Coconut Fish Curry Pie Recipe

Introduction

This one-pan coconut fish curry pie combines tender haddock with creamy coconut milk and fragrant spices, all topped with crisp filo pastry. It’s a comforting, flavorful dish that’s easy to prepare and perfect for a cozy dinner.

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

1. Step 1: Preheat the oven to 200°C (180°C fan) or gas mark 6. Boil the cubed sweet potatoes for 7–10 minutes until tender. Drain and set aside.
2. Step 2: Heat 1 tsp olive oil in a 20cm ovenproof pan over medium heat. Add the mustard seeds and wait for them to start popping.
3. Step 3: Add the garlic paste and curry leaves to the pan. Stir for 1 minute to release their aromas, taking care not to burn the garlic.
4. Step 4: Stir in the cherry tomatoes, coconut milk, turmeric, chopped coriander, and a pinch of salt. Bring the mixture to a simmer.
5. Step 5: Cover the pan and cook gently for 5–7 minutes until the tomatoes soften and the flavors meld.
6. Step 6: Uncover the pan and add the frozen petit pois and cooked sweet potatoes. Stir gently to combine, then nestle the haddock chunks evenly into the curry.
7. Step 7: Roughly scrunch the filo sheets and drape them over the top of the curry, covering it completely.
8. Step 8: Brush the filo pastry with the remaining 1 tsp olive oil. For a golden hue, you can mix a pinch of turmeric into the oil before brushing.
9. Step 9: Bake in the preheated oven for 20 minutes, or until the filo is crisp and golden. Serve immediately for the best texture.

Tips & Variations

• Use fresh curry leaves if possible; if using dried, add them earlier to allow their flavor to infuse the oil well.
• For a richer dish, substitute low-fat coconut milk with full-fat coconut milk.
• Try using other firm white fish like cod or pollock if haddock isn’t available.
• To make it vegetarian, replace the fish with tofu or extra vegetables like cauliflower florets.
• If you prefer a spicier curry, add a finely chopped chili along 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 maintain the crispness of the filo pastry. Avoid microwaving as it can make the pastry soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this dish ahead of time?

You can prepare the curry base and cook the sweet potatoes in advance, then assemble and bake just before serving for the freshest pastry texture.

Can I use fresh or canned tomatoes instead of cherry tomatoes?

Yes, you can substitute cherry tomatoes with fresh chopped tomatoes or canned diced tomatoes. Adjust cooking time slightly if needed to soften the tomatoes properly.

One-Pan Coconut Fish Curry Pie Recipe

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★★★★★

4.7 from 106 reviews

• Author: Sophie
• Total Time: 50 minutes
• Yield: 4 servings 1x
• Diet: Low Fat

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Description

A delightful one-pan coconut fish curry pie that combines tender haddock, sweet potatoes, and vibrant spices under a crisp filo pastry crust. This easy-to-make dish blends the creaminess of coconut milk with aromatic curry leaves and turmeric, baked to golden perfection for a comforting and wholesome meal.

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Ingredients

Scale 1x2x3x

Vegetables and Herbs

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

Fish

• 280g haddock, cut into small chunks

Spices and Seasonings

• 1/4 tsp mustard seeds
• 1 tsp garlic paste
• 1/2 tsp turmeric
• Pinch of salt

Liquids and Oils

• 2 tsp olive oil (divided into 1 tsp for cooking and 1 tsp for brushing)
• 150ml low-fat coconut milk

Others

• 60g filo pastry

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Instructions

1. Prepare sweet potatoes: Boil the cubed sweet potatoes in boiling water for 7-10 minutes until tender. Drain and set aside for later use.
2. Heat spices: In a 20cm ovenproof pan, heat 1 tsp of olive oil over medium heat. Add mustard seeds and wait for them to start popping. Then add garlic paste and curry leaves, stirring continuously for 1 minute to release their flavors and avoid burning.
3. Make curry base: Add cherry tomatoes, coconut milk, turmeric, chopped coriander, and a pinch of salt to the pan. Bring the mixture to a simmer, cover, and cook on medium heat for 5-7 minutes until the tomatoes soften.
4. Add vegetables and fish: Uncover the pan and stir in frozen petit pois and cooked sweet potatoes. Gently nestle the chunks of haddock into the curry mixture evenly.
5. Top with filo: Roughly scrunch the filo sheets and use them to cover the curry in the pan, creating a rustic pie top.
6. Brush and bake: Mix the remaining 1 tsp olive oil with a pinch of turmeric (optional) and brush this mixture over the filo pastry for added color and crispiness. Bake in a preheated oven at 200°C (180°C fan, gas mark 6) for 20 minutes or until the filo is golden and crisp.
7. Serve: Remove from oven and serve immediately while hot and crispy.

Notes

• Ensure the filo pastry is covered with a damp cloth to prevent drying out while preparing the filling.
• You can substitute haddock with other firm white fish like cod or pollock if preferred.
• Adding a pinch of turmeric to the oil before brushing the filo gives a richer color but can be omitted if not desired.
• This dish can be served with a side of steamed rice or a fresh green salad for a fuller meal.
• Be careful not to burn the garlic during the initial frying step—keep stirring continuously.

• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Category: Main Dish
• Method: Baking
• Cuisine: Indian-inspired Fusion

Keywords: coconut fish curry, baked fish pie, one-pan meal, sweet potato curry, filo pastry pie, haddock recipe, Indian-inspired fish dish