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Bombay Fish Pie

Bombay Fish Pie

Bombay Fish Pie

Serves 4, prep time 15 mins, cook time 50 mins, mild

Gluten free

The perfect Friday night family dinner.  A delicious fish pie with an Indian twist.  


For the mash potatoes:

1kg potatoes
2 tsps cumin seeds
2 tsps mustard seeds
1 tsp tumeric
1 tsp dried chilli flakes

50g butter

For the pie filling:

  • vegetable oil 2 tbsp
  • 1 onion, finely chopped
  • 1 garlic clove, crushed
  • ginger 3cm, finely grated
  • 1 red chilli, finely chopped
  • 6 tsps korma spice pot
  • plain flour 2½ tbsp
  • coconut milk 400ml tin
  • cod or any other white fish 200g, cut into chunks
  • smoked haddock 200g, cut into chunks
  • raw peeled king prawns 180g
  • coriander a small bunch, roughly chopped
  • Juice of 1 lime
  • mango chutney to serve

For the mash potatoes:

Cook the potatoes in plenty of salted water, until tender.  Around 20 mins. Mash well (no lumps!). To season the potatoes, heat 50g butter in a small frying pan and add the cumin seeds, mustard seeds, turmeric and chilli flakes. Keep stirring until the spices smell aromatic and start to sizzle. Pour over the mashed potatoes and stir in well. Check for seasoning - add salt and pepper as required.

For the pie filling:

  • Heat the vegetable oil in a pan and cook the onion until soft and browning. Add in the garlic, ginger and chilli, and cook for a further 2 minutes. Stir in flour and the Korma spice, and cook for 2-3 minutes. Gradually add the coconut milk and whisk to form a smooth sauce. Simmer for 4-5 minutes or until thickened. Add the remaining pie ingredients, mixing well, then tip out into a baking dish.
  • Heat the oven to 180. Top the pie with the spiced mashed potato and use a fork to rough up the top. Bake for 30-35 minutes or until crisp on top and bubbling at the edges. Serve with mango chutney.


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