Today we bring you a proposal for everyday life that you will love: it is a recipe for potato cake with curry fish filling . It is an adaptation that Loreto (from Sabores de Colores ) has made by well-known chef Jamie Oliver . It is very tasty thanks to all the spices it contains, and the combination with mashed potatoes is the richest. Bon Appetite!

I admit that I love cookbooks, and if the photos are beautiful even more. I also recognize that it is rare that I follow the recipes to the letter, what are we going to do if I am somewhat rebellious in that aspect?

Today, as inspiration for this delicious recipe, the culprit has been Jamie Oliver with his book Comfort Food which has made me take out the can of spices and let my imagination run wild. My recipe, the one I bring you today, is an adaptation of his: curry fish cake, a real delight.

I chose this recipe because it was the ideal one to use my Bra Infinity pan, a pan that has made me fall in love: firstly because its non-stick is wonderful but above all because you start, continue and finish with it; that is, we cook with it, then we bake with it and serve with it.

With this I want to encourage you to prepare this version of potato cake , this time with fish instead of meat, and if that were not enough we will add spices.


curried fish cake

Jamie Oliver Comfort Food Book and Bra Infinity Non-Stick Frying Pan

Ingredients (for 6 people)

  • 4 cloves of garlic in slices
  • 1 fresh chili or cayenne (optional)
  • 6 curry leaves
  • 1 ½ teaspoons mustard seeds
  • 2 onions
  • 2 tablespoons grated fresh ginger
  • ¼ teaspoon turmeric
  • ½ teaspoon Madras curry
  • 400ml coconut milk
  • 125g baby spinach
  • 12 peeled prawns
  • 180gr salt cod without skin or bones
  • 180gr salmon without skin or bones
  • 3 vine tomatoes without seeds or skin
  • Zest of 1 lemon
  • extra virgin olive oil
  • Salt
  • Pepper

For the mashed potatoes:

  • 1.2kg potato
  • 1 tablespoon unsalted butter
  • Milk (the amount depends on the type of potato, about 75gr approximately)
  • Salt
  • Pepper
  • Nutmeg


  1. We will start by placing the potatoes, previously peeled, in a pot with water and salt and cook them until they are tender, about 18 minutes. We booked.
  2. Meanwhile, in our 26cm Bra Infinity non-stick frying pan , pour 2 tablespoons of oil and fry the garlic cloves together with the sliced ​​chili, the curry leaves and the mustard seeds.
  3. When it begins to release a delicious fragrance, add the onion and fry for about 5 minutes. Add the turmeric, ginger and curry, let toast for a few seconds and add the coconut milk, spinach and the zest of 1 lemon. Bring to a boil and cook until the spinach has lost its smoothness and the sauce has thickened – this step is important since the fish will release water. Season with salt and pepper and remove from heat.
  4. Then we spread the tomatoes on top, previously chopped. Let the mixture cool.
  5. While the sauce is warming, chop the fish and prawns into cubes, bite-sized pieces. We spread it in the pan over the sauce. We booked.
  6. Now we only need to prepare the mashed potatoes and distribute it on the base that we have prepared. To do this, we strain the potatoes and with the help of a puree press we press the potatoes. Then add the butter, stir with the help of a spatula and add the milk little by little until the desired texture is achieved – it must be a full-bodied purée to be able to shape it with the pastry bag and not disintegrate with the sauce. Season with salt, pepper and nutmeg.
  7. Fill a pastry bag with a wide curly tip and cover the entire surface of the fish filling that we have prepared.
  8. We take it to the oven, preheated to 180ºC, remove the mango from the pan and bake for about 40 minutes, or until the surface has browned or you see that the sauce is bubbling at the ends.
  9. Remove the pan from the oven, put the handle back on it and take it to the table, place it on a trivet and enjoy it hot.

curried fish and potato pie recipe

Non-stick frying pan with detachable handle to go in the oven Bra Infinity

This dish, like the shepherd's pie , are ideal dishes for use. Always, with a little imagination, we can turn leftovers into an ideal Sunday dish. At home we love them, we love to innovate with them and try new combinations. And as you can see, the Bra Infinity pan is ideal for not making a lot of mess, from the fire to the oven and from the oven to the table, wonderful!


Marisa said:

Una delicia! Gracias, lo voy a preparar.

María José said:

Tengo una duda ¿el bacalao en su punto de sal sin piel ni espinas es desalado o fresco?

Claudia said:

Hola Zita, muchas gracias!! Eres muy amable :) A disfrutar!

Loreto said:

Hola Rosa, las hojas de curry provienen del árbol tropical-subtropical Murraya koenigii, también llamado vulgarmente árbol del curry. En la cocina india se utilizan como especia, si son frescas mejor, yo alguna vez las consigo secas. Pero ya te digo que si no las encuentras las puedes omitir ;)

Zita Álvarez Lorenzo said:

Tenéis unas recetas riquísimas y los utensilios de cocina,me compraría todos?

Rosa said:

¿ que son las hojas de curry?

Loreto said:

Disculpa la errata, el jengibre ha de añadirse en el paso de pochar la cebolla.
Si la preparas deseo que la disfrutes mucho.

Un saludo

Juan said:

Entiendo que el jengibre se añade a la vez que la leche de coco y la rralladura del limon. No?


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