This is the perfect Friday night family dinner. A delicious fish pie with an Indian twist.


This recipe has been reproduced with kind permission of Spice Pots, the independent Scottish producer of the Korma spice powder featured in this recipe - available to buy in our online shop.


INGREDIENTS (Serves 4-6)


For the mashed potato topping:


1kg potatoes

2 tsps cumin seeds

2 tsps mustard seeds

1 tsp turmeric

1 tsp dried chilli flakes

50g butter


For the pie filling:


2 tbsp vegetable oil

1 onion, finely chopped

1 garlic clove, crushed

3cm of ginger, peeled & finely grated

1 red chilli, finely chopped

30g of Spice Pots Korma spice powder

2½ tbsp plain flour

400ml tin coconut milk

300g salmon, cut into bite-sized chunks

300g smoked haddock, cut into bite-sized chunks

(alternatively, any white fish like cod/haddock/hake)

8-10 raw tiger prawns - shells & heads removed, deveined & butterflied

Small bunch of coriander, roughly chopped

Juice of 1 lime

Mango chutney to serve


Buy our Admiral's Pie Mix from our online shop and use it in this recipe




For the mashed potato topping:


1. Cook the potatoes in salted water for around 20 mins, until tender

2. Mash well to give a smooth, creamy texture

3. To season the potatoes, heat 50g butter in a small frying pan and add the cumin seeds, mustard seeds, turmeric and chilli flakes. Keep stirring until the spices smell aromatic and start to sizzle

4. Pour the spicy butter over the mashed potatoes and stir in well - check for seasoning - add salt and pepper as required

For the pie filling:


1. Pre-heat your oven to 180C.

2. Heat the vegetable oil in a pan and cook the onion until soft and browning

3. Add in the garlic, ginger and chilli, and cook for a further 2 minutes

4. Stir in flour and the Korma spice powder, and cook for 2-3 minutes

5. Gradually add the coconut milk and whisk to form a smooth sauce

6. Simmer for 4-5 minutes or until thickened

7. Add the remaining pie ingredients, mixing well, then tip out into a baking dish

8. Top the pie with the spiced mashed potato and use a fork to rough up the top

9. Bake in your pre-heated oven for 30-35 minutes or until crisp on top and bubbling at the edges

10. Serve with mango chutney

Bombay fish pie

Cooking style
Preparation: Moderate

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