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.
Ingredients
Scale
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
Instructions
- Prepare sweet potatoes: Boil the cubed sweet potatoes in boiling water for 7-10 minutes until tender. Drain and set aside for later use.
- 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.
- 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.
- 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.
- Top with filo: Roughly scrunch the filo sheets and use them to cover the curry in the pan, creating a rustic pie top.
- 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.
- 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
