Curried fish pie

Today we bring you a weekday recipe you’re going to love: it’s a curried fish pie. It’s a version that Loreto (from Sabores de Colores) has adapted from the renowned chef Jamie Oliver. It’s incredibly tasty thanks to all the spices it includes, and the combination with the mashed potato is delicious. Enjoy!

I admit I love cookbooks, and if the photos are beautiful, even more so. I also admit it’s rare for me to follow recipes to the letter—what can I say, I’m a bit rebellious in that respect?

Today, as inspiration for this delicious recipe, the culprit has been Jamie Oliver with his book Comfort Food, which made me dust off the spice tin and let my imagination run wild. My recipe, the one I’m bringing you today, is an adaptation of his: curried fish pie, a true delight.

I chose this recipe because it was ideal for using my Bra Infinity pan, a pan I’m in love with: first because its nonstick coating is wonderful, but above all because you start with it, continue with it, and finish with it; in other words, we cook with it, then bake with it, and serve with it.

With this I want to encourage you to make this version of potato pie, this time with fish instead of meat, and if that weren’t enough, we’ll add spices too.

Jamie Oliver's Comfort Food book and Bra Infinity nonstick pan

Ingredients (serves 6)

• 4 garlic cloves, sliced
• 1 fresh chili or cayenne pepper (optional)
• 6 curry leaves
• 1 ½ tsp mustard seeds
• 2 onions
• 2 tbsp grated fresh ginger
• ¼ tsp turmeric
• ½ tsp Madras curry
• 400ml coconut milk
• 125gr baby spinach
• 12 peeled prawns
• 180gr salted cod, skinless and boneless
• 180gr salmon, skinless and boneless
• 3 vine tomatoes, deseeded and skinned
• Zest of 1 lemon
• Extra virgin olive oil
• Salt
• Pepper

For the mashed potatoes:

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

Method

1. We’ll start by placing the peeled potatoes in a pot with water and salt and cooking them until tender, about 18 minutes. Set aside.
2. Meanwhile, in our 26cm Bra Infinity nonstick pan, pour in 2 tablespoons of oil and sauté the garlic cloves together with the sliced chili, curry leaves, and mustard seeds.
3. When it starts releasing a delicious aroma, add the onion and cook gently for about 5 minutes. Add the turmeric, ginger, and curry, let it toast for a few seconds, then add the coconut milk, spinach, and zest of 1 lemon. Bring to a boil and cook until the spinach has wilted and the sauce has thickened—this step is important since the fish will release water. Adjust the seasoning with salt and pepper and remove from the heat.
4. Next, spread the chopped tomatoes over the top. Let the mixture cool.
5. While the sauce cools slightly, chop the fish and prawns into bite-sized cubes and pieces. Spread them over the sauce in the pan. Set aside.
6. Now all that’s left is to make the mashed potatoes and spread them over the base we’ve prepared. To do this, drain the potatoes and mash them using a potato ricer. Then add the butter, stir with a spatula, and gradually add the milk until you get the desired texture—it should be a firm mash so you can pipe it and it won’t fall apart in the sauce. Adjust the salt, pepper, and nutmeg.
7. Fill a piping bag fitted with a large star tip and cover the entire surface of the fish filling we’ve prepared.
8. Bake in a preheated oven at 180ºC, remove the pan handle, and bake for about 40 minutes, or until the top is golden or you see the sauce bubbling at the edges.
9. Remove the pan from the oven, reattach the handle, and bring it to the table. Place it on a trivet and enjoy it hot.

Bra Infinity nonstick pan with removable handle for oven use

This dish, like shepherd's pie, is an ideal way to use leftovers. With a little imagination, we can always turn leftovers into the perfect Sunday dish. We love them at home; we love innovating with them and trying new combinations. And as you can see, the Bra Infinity pan is ideal for keeping mess to a minimum—from the hob to the oven and from the oven to the table, wonderful!