Indian Spiced Fish Pie

Prep Time
Cook Time
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"From Super Food Ideas April '17"

Original recipe yields 4 servings


  • Serving Size: 1 (842.4 g)
  • Calories 951
  • Total Fat - 24 g
  • Saturated Fat - 7.8 g
  • Cholesterol - 95.8 mg
  • Sodium - 1049.1 mg
  • Total Carbohydrate - 122.5 g
  • Dietary Fiber - 14.4 g
  • Sugars - 24.7 g
  • Protein - 62.3 g
  • Calcium - 611.4 mg
  • Iron - 8.6 mg
  • Vitamin C - 119.1 mg
  • Thiamin - 1.2 mg

Step 1

Place cauliflower and potato in a microwave safe bowl and cover with plastic wrap and microwave on high (100%) for 5 minutes or until tender.

Step 2

Using a stick blender, blend until smooth and stir in chopped butter.

Step 3

Meanwhile heat oil in a large ovenproof frying pan over medium high heat and add onion and carrot and cook for 5 minutes or until onion softens and then add paste and ginger and cook for 30 seconds or until fragrant and stir in tomatoes and stock and bring to a simmer.

Step 4

Add fish to frying pan, reduce heat to medium low and simmer for 5 minutes or until fish is just cooked through and stir in spinach and peas and simmer for a further 2 to 3 minutes or until curry has slightly thicken and then remove from heat.

Step 5

Preheat grill/broiler on medium high heat.

Step 6

Spoon cauliflower mixture over curry and spread to cover and brush with melted butter and grill/broil for 2 to 3 minutes or until golden and then let stand for 2 to 3 minutes and top with coriander sprigs and serve with naan bread and yoghurt.

Tips & Variations

No special items needed.