Bombay fish pie

Check out this epic mash up recipe of a classic fish pie with indian spices. This creamy pie is packed with juicy king prawns and chunky smoked haddock, a perfect Friday night family dinner


  • 2 tbsp vegetable oil
  • 1 onion, finely chopped
  • 1 clove garlic, crushed
  • a thumb-sized piece ginger, finely grated
  • 1 red chilli, finely chopped
  • 1 tbsp black mustard seeds
  • 1 tsp ground turmeric
  • 2 tsp ground cumin
  • 2½ tbsp plain flour
  • 400ml tin coconut milk
  • 200g cod, cut into chunks
  • 200g smoked haddock, cut into chunks
  • 180g raw peeled king prawns
  • a small bunch coriander, roughly chopped
  • a small punnet (approximately 120g) cherry tomatoes
  • 1 lime, juiced
  • to serve mango chutney
  • 1kg potatoes (such as Maris Piper), peeled and halved
  • 50g butter
  • 1 tbsp onion seeds
  • 1 tbsp cumin seeds
  • 1 tbsp black mustard seeds
  • a handful curry leaves
  • 1 tsp ground turmeric


    1. To make the mash, cook the potatoes in a large pan of boiling salted water for 20-25 minutes or until tender, then drain well.
    2. Meanwhile, heat the butter in a pan until foaming, then throw in all of the remaining mash ingredients. Cook for 2-3 minutes or until sizzling, popping and smelling fragrant.
    3. Mash the potatoes until completely smooth, then stir in the spiced butter and lots of seasoning.
    4. Meanwhile, heat the vegetable oil in a pan and cook the onion with some seasoning for 8-10 minutes or until soft. Add in the garlic, ginger and chilli, and cook for 2 minutes. Stir in the mustard seeds, turmeric, cumin and plain flour, and cook for 2-3 minutes. Gradually add the coconut milk, and some seasoning, stirring until a smooth sauce forms. Simmer for 4-5 minutes or until thickened. Stir in the cod, haddock, prawns, coriander, cherry tomatoes and lime juice, then tip out into a 20 x 30cm baking dish.
    5. Heat the oven to 190C/fan 170C/gas 5. Spoon the mash all over the pie and use a fork to rough up the top. Bake for 30-35 minutes or until crisp on top and bubbling at the edges. Serve with mango chutney.