Dinner

One-Pan Coconut Fish Curry Pie Recipe

ByCleo Brixton November 19, 2025November 19, 2025

Introduction

This one-pan coconut fish curry pie combines the warm spices of curry with creamy coconut milk and tender haddock, all topped with crispy filo pastry. It’s a comforting yet light dish that’s perfect for a cozy dinner and impressively simple to prepare.

Two white shallow bowls each hold a dish with two golden brown, crispy filo pastry parcels on one side. Next to the parcels are bright green peas, roasted red cherry tomatoes, white chunks of soft cheese, and dark green leafy herbs scattered throughout. The bowls are placed on a rustic wooden tray with intricate carved edges that rests on a light pink linen cloth. To the left of the tray, there is a silver fork and knife set and a wooden pepper grinder. The photo is taken from above on a white marbled texture surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

250g sweet potatoes, cut into cubes
2 tsp olive oil
1/4 tsp mustard seeds
1 tsp garlic paste
10 fresh or dried curry leaves
100g cherry tomatoes
150ml low-fat coconut milk
1/2 tsp turmeric
Handful of coriander, chopped
280g haddock, cut into small chunks
160g frozen petit pois
60g filo pastry

Instructions

Step 1: Heat the oven to 200°C (180°C fan)/gas mark 6. Cook the sweet potatoes in boiling water for 7-10 minutes until tender. Drain and set aside.
Step 2: Heat 1 teaspoon of olive oil in a 20cm ovenproof pan over medium heat. Add the mustard seeds and wait until they start to pop, then add the garlic paste and curry leaves. Stir for 1 minute to release their aromas without burning.
Step 3: Add the cherry tomatoes, coconut milk, turmeric, chopped coriander, and a pinch of salt. Bring the mixture to a simmer, then cover and cook on medium heat for 5-7 minutes until the tomatoes soften.
Step 4: Remove the lid, stir in the frozen petit pois and cooked sweet potatoes. Gently nestle the haddock chunks into the curry mixture.
Step 5: Roughly scrunch the filo sheets and use them to cover the pan, forming a crispy layer over the curry filling.
Step 6: Brush the filo pastry with the remaining 1 teaspoon of olive oil. For extra color, you can add a pinch of turmeric to the oil before brushing. Bake in the preheated oven for 20 minutes or until the filo is crisp and golden. Serve immediately for best texture.

Tips & Variations

Use other white fish like cod or pollock if haddock isn’t available.
Add a squeeze of lime juice before serving to brighten the flavors.
For extra spice, include a chopped fresh chili with the garlic and curry leaves.
Make sure to scrunch the filo loosely to create a light, flaky topping rather than a tight seal.
Swap frozen petit pois for fresh peas when in season for a sweeter bite.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a low oven to keep the filo crispy, or cover loosely with foil and warm in the microwave. The filo topping will soften if microwaved, so oven reheating is preferred.

How to Serve

Two white shallow bowls sit on a wooden serving tray with a beige cloth underneath one bowl, all placed on a white marbled textured surface over a pink fabric. Each bowl contains a dish with three main layers: at the bottom, there are green peas and whole roasted cherry tomatoes mixed with torn white fish pieces and dark green leafy herbs. On top, two golden brown, crispy, folded pastry pouches add height and texture. To the left of the tray, a knife and fork rest next to a wooden pepper grinder. The lighting is bright and natural, highlighting the colors and textures of the dish. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe ahead of time?

You can prepare the curry base and sweet potatoes ahead but add the fish and filo just before baking to ensure the pastry stays crisp and the fish cooks perfectly fresh.

What can I substitute for coconut milk?

For a different flavor or if avoiding coconut, use a mild cream or cashew cream, but this will change the dish’s authentic aroma and taste slightly.

Cleo Brixton