Curried fish pie topped with Bombay potatoes
Spice up fish pie with our easy recipe for curried fish pie topped with Bombay potatoes. It's a great dish to make ahead and freeze.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.deliciousmagazine.co.uk.
Cooking tools:
- Food processor
- Saucepan
- Colander
- Fork
- Skillet
- Baking dish
- Oven
- Stove
- Chef's knife
- Cutting board
- Spoon
- Measuring spoon
Ingredients
- 800g floury potatoes (such as maris piper), chopped
- 50g unsalted butter
- 1 tbsp black mustard seeds
- 1 tbsp nigella seeds
- Bunch (25g) coriander, finely chopped
- 2 tbsp vegetable oil
- 1 large onion, finely chopped
- 300g cauliflower, cut into small florets
- 3 tbsp madras curry paste
- 400g tin coconut milk
- 250g spinach, finely chopped (we used a food processor)
- 300g fish pie mix, or a mixture of salmon, cod, prawns and smoked haddock
- 1 lemon
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