Description
A comforting one-pan coconut fish curry pie combining tender haddock with vibrant spices, sweet potatoes, and a crisp filo pastry topping. This easy-to-make dish brings together the creaminess of low-fat coconut milk and the freshness of coriander, perfect for a flavorful weeknight dinner.
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 Seasonings
- 1/4 tsp mustard seeds
- 1 tsp garlic paste
- 1/2 tsp turmeric
- Pinch of salt
Other Ingredients
- 2 tsp olive oil (divided: 1 tsp for cooking, 1 tsp for brushing filo)
- 150ml low-fat coconut milk
- 280g haddock, cut into small chunks
- 60g filo pastry
Instructions
- Preheat and boil sweet potatoes: Heat your oven to 200°C (180°C fan) or gas mark 6. Bring a pot of water to a boil and cook the cubed sweet potatoes for 7-10 minutes until just tender. Drain and set aside.
- Toast mustard seeds and sauté aromatics: In a 20cm ovenproof pan, heat 1 tsp olive oil 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 their flavors without burning.
- Simmer the curry base: Stir in the cherry tomatoes, low-fat coconut milk, turmeric, chopped coriander, and a pinch of salt. Bring the mixture to a gentle simmer, cover the pan, and cook over medium heat for 5-7 minutes until tomatoes soften.
- Add vegetables and fish: Remove the lid and stir in the frozen petit pois and cooked sweet potatoes. Gently place the haddock chunks into the curry, nestling them in evenly.
- Prepare filo topping: Take the filo pastry sheets and roughly scrunch them up to create a textured, rustic topping. Use these to cover the curry mixture evenly in the pan.
- Brush and bake: Brush the filo with the remaining 1 tsp olive oil (optionally mix in a pinch of turmeric beforehand for a lovely golden hue). Bake in the preheated oven for 20 minutes or until the filo pastry is crisp, puffed, and golden brown.
- Serve: Remove from the oven and serve the pie immediately, enjoying the combination of spicy, creamy curry and flaky pastry.
Notes
- For added color, mix a pinch of turmeric into the olive oil before brushing the filo pastry.
- Ensure the haddock pieces are cut into small chunks to cook evenly within the curry.
- Filo pastry dries out quickly; keep it covered with a damp towel while working.
- You can substitute haddock with any firm white fish like cod or pollock.
- This recipe is perfect for a quick weeknight dish using just one pan and the oven.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Fusion (Indian-inspired British cuisine)
Keywords: one-pan, coconut fish curry, curry pie, haddock recipe, easy dinner, healthy fish pie, sweet potato curry, filo pastry, quick family meal
