My Kitchen Antics: Fish pie


Right. So the blog has been abandoned yet again and I’m not apologising for it because i know I’m going to abandon it again as I’m off to India for a long holiday in December. Blogging has taken a back seat, or rather no seat at all with work and Chaiparty and the like. Plus, some of these aggressive bloggers have made it all about how many products they get to review, how many likes they get on facebook and its become dramatically competitive. Bad experiences with bloggers have taught me to steer clear of that whole scenario. the past couple of weeks i kept reaching out to this blog of mine for recipes and it made me realise all over again why i started blogging. So in a tiny attempt to get my blogging mojo back, i thought I’d post a favourite.

So anyways, its bloody cold here, like so flippin cold, I don’t even want to step out. I have been making a lot of stews and bakes for dinner and this fish pie was the outcome on one such cold evening. I am so not a seafood fan, although these days i can tolerate it a lot more than before and Ro says i secretly love a good sushi. Canned tuna is something i always have lying around in my pantry and potato, there is always potato at home- 2 main components of a fish pie, and so technically it should make its way through much more often, but it doesn’t, and i have to listen to Ro whine about ‘why is it that you don’t make a really fishy fish pie.’

This is a slightly Indian-ised version of a traditional fish pie, one that is done back home. Tastes great nonetheless.

Serves 2 to 3 as part of main


For the mashed potato topping

Potatoes- 500 gms

Butter- 2 tbsp

Double cream- 75ml

Nutmeg- a generous pinch

Curry powder- 1/4 tsp (optional)

Salt and pepper- to taste

For the filling

Onion- 1 medium, finely chopped

Green chilli- 1, finely chopped

Ginger- 1/2 tsp, crushed

Garlic- 1/2 tsp, crushed

Curry powder- 1 tsp

Tuna steak in sunflower oil- 150gms, drained

Canned Red Salmon- 150 gms, drained

Spinach- 200 gms

Salt and pepper- to taste

Oil- 1 tbsp

Eggs- 3, hard boiled and sliced into rounds

For the white sauce

Butter- 1 tbsp

Plain flour- 1 tbsp

Milk- 1 cup

Cheddar cheese- a handful + enough to sprinkle on top

Salt and pepper – to taste


Boil the potatoes with enough water or in a microwave oven till fork tender. 

Drain and mash with the butter and double cream along with the seasoning- nutmeg powder, curry powder, salt and pepper. The potato should be fluffy and smooth.

Make the filling by sauteing the onion, green chilli, garlic and ginger in a pan with oil.

Tip in the curry powder and the spinach and saute till the spinach has wilted and all its water has evaporated.

Add the tuna and salmon chunks. Break them down will mixing it into the onion.

Season with salt and pepper. 

For the sauce, melt butter in a sauce pan.

On low flame, add the plain flour and keep stirring, avoiding lumps. Once it is nicely mixed in, add the milk little by little, again making sure lumps are not formed. Keep flame on high once the entire milk is used up and then add the cheese, salt and pepper. Keep stirring till the sauce becomes thick and creamy. If you think it is too thick, add some more milk.


When ready to bake, preheat oven to 175C

Into an oven proof casserole spoon in a layer of fish mix evenly. 

On top of that layer the eggs and pour the white sauce over this mixture. 

if you have more filling, keep layering till you finish it all up, and ending with the egg layer and white sauce poured over it.

Finally layer the mashed potato on top, fluff with a fork, sprinkle some cheese on top and bake for 15 to 20 minutes.

I used a piping bag and star nozzle to pipe the mashed potato on top.


Notes:Use any vegetable of choice like carrots, beans, kale etc

Make it a day ahead, refrigerate and bake for about 30 minutes.

If you are not using canned fish, then pre cook the fish with salt and pepper, flake it and then use in the recipe

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