Dinner

One-Pan Coconut Fish Curry Pie Recipe

ByEthan Lark January 3, 2026January 3, 2026

Introduction

This one-pan coconut fish curry pie is a comforting and flavorful dish that brings together tender haddock, sweet potatoes, and vibrant spices. With a crispy filo pastry topping and creamy coconut curry base, it’s a simple yet impressive meal perfect for any night of the week.

Two white shallow bowls each hold a dish with three golden brown crispy folded layers on the left side, made of thin, crisp pastry. On the right side of each bowl is a mix of bright green peas, roasted red cherry tomatoes, fresh dark green leaves, and soft white chunks of cooked fish, all slightly seasoned. The bowls are placed on rough beige linen napkins, resting on a wooden tray with carved edges on a white marbled texture surface underneath. Next to the tray, a fork and knife are positioned on the left side, and a wooden pepper grinder is seen at the top left corner. 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: Preheat the oven to 200°C (180°C fan)/gas mark 6. Boil the sweet potato cubes in 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 for them to start popping. Then add the garlic paste and curry leaves, stirring for about 1 minute to release the aromas without burning.
Step 3: Stir in the cherry tomatoes, coconut milk, turmeric, chopped coriander, and a pinch of salt. Bring to a gentle simmer, cover, and cook on medium heat for 5-7 minutes until the tomatoes soften.
Step 4: Remove the lid and stir in the frozen petit pois and cooked sweet potatoes. Gently nestle the haddock chunks into the curry mixture.
Step 5: Roughly scrunch up the filo pastry sheets and use them to cover the curry evenly.
Step 6: Brush the remaining teaspoon of olive oil over the filo pastry. For extra color, you can mix a pinch of turmeric into the oil before brushing. Bake in the oven for 20 minutes or until the pastry is crisp and golden brown.
Step 7: Serve immediately while the pie is hot and enjoy the blend of creamy curry and crunchy filo.

Tips & Variations

Use fresh curry leaves if possible for the best flavor, but dried leaves work well too.
Try swapping haddock with cod or another firm white fish if preferred.
For a richer curry, replace low-fat coconut milk with full-fat coconut milk.
If you like extra spice, add a chopped green chili when cooking the garlic and curry leaves.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in the oven to keep the filo crisp, or microwave on low power but the pastry may soften.