Description
A flavorful one-pan coconut fish curry pie featuring tender haddock and sweet potatoes simmered in a spiced coconut milk sauce, topped with crisp golden filo pastry. This easy-to-make recipe combines aromatic Indian-inspired spices with fresh ingredients for a comforting and nutritious meal.
Ingredients
Scale
Vegetables and Herbs
- 250g sweet potatoes, cut into cubes
- 10 fresh or dried curry leaves
- 100g cherry tomatoes
- Handful of coriander, chopped
- 160g frozen petit pois
Spices and Oils
- 2 tsp olive oil (divided)
- 1/4 tsp mustard seeds
- 1 tsp garlic paste
- 1/2 tsp turmeric
- Pinch of salt
Dairy and Proteins
- 150ml low-fat coconut milk
- 280g haddock, cut into small chunks
Other
- 60g filo pastry
Instructions
- Preheat and Prepare Sweet Potatoes: Heat the oven to 200C/180C fan/gas mark 6. Boil the sweet potato cubes in water for 7-10 minutes until tender. Drain and set aside.
- Tempering Spices: Heat 1 tsp of olive oil in a 20cm ovenproof pan over medium heat. Add mustard seeds and wait until they start to pop. Add garlic paste and curry leaves, stirring for 1 minute to prevent burning and release their aroma.
- Make the Curry Base: Add cherry tomatoes, coconut milk, turmeric, chopped coriander, and a pinch of salt to the pan. Bring the mixture to a simmer, then cover and cook on medium heat for 5-7 minutes until the tomatoes soften.
- Add Vegetables and Fish: Uncover the pan and stir in the petit pois and cooked sweet potatoes. Nestle the haddock chunks gently into the curry mixture.
- Prepare Filo Topping: Roughly scrunch the filo sheets to create a rustic topper and cover the curry evenly.
- Brush and Bake: Brush the filo pastry with the remaining 1 tsp of olive oil, optionally adding a pinch of turmeric to the oil for extra color. Bake in the preheated oven for 20 minutes or until the filo is crisp and golden brown.
- Serve: Remove from the oven and serve immediately to enjoy the fresh, warm flavors.
Notes
- Be careful when cooking the garlic and curry leaves; stir continuously to avoid burning.
- You can substitute haddock with other firm white fish like cod or pollock if preferred.
- For extra color and flavor, mix a pinch of turmeric into the oil before brushing the filo pastry.
- If you prefer a spicier curry, add a pinch of chili powder or fresh chopped chili when cooking the garlic.
- This dish is designed to be cooked entirely in one pan to minimize washing up.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Indian-inspired British
Keywords: coconut fish curry, haddock pie, one-pan meal, sweet potato curry, filo pastry topping, low-fat dinner, easy fish recipe
