Tamil Sri Lankan Curry Fish Pie with Devilled Peas

⏱ 170 mins 🍽 Serves 4 🌶 indian ✅ Easy 🏷 Main course

This dish combines a rich Sri Lankan curry with a classic fish pie. A spiced coconut curry base is mixed with fish and spinach, then topped with a creamy masala potato mash and baked. It is served alongside a vibrant dish of devilled peas, creating a complete and impressive meal perfect for sharing. The recipe brings together aromatic spices like curry leaves, mustard seeds, and roasted curry powder for an authentic flavour. Allow time for the various components to come together for a truly special dinner.

Tamil Sri Lankan Curry Fish Pie with Devilled Peas

Ingredients

  • 2 tbsp sunflower oil
  • 1 tsp yellow mustard seeds
  • 1/2 tsp cumin seeds
  • 10 fresh curry leaves
  • 1 large onion finely chopped
  • 6 garlic cloves roughly chopped
  • 3 green chillies finely chopped (deseeded, if you like; optional)
  • 1/4 tsp fenugreek seeds
  • 2 medium ripe tomatoes chopped
  • 1/2 tbsp Sri Lankan roasted curry powder (available online)
  • 1 tsp ground turmeric
  • 2 tsp tamarind paste
  • 400ml can coconut milk
  • 120g baby spinach
  • 260g fish pie mix
  • 2 large waxy red potatoes roughly chopped
  • 1 tbsp sunflower oil
  • 1 onion finely chopped
  • 1 tsp cumin seeds
  • 2 garlic cloves crushed
  • 15g ginger peeled and grated
  • 1/2 tsp ground turmeric
  • 200ml double cream
  • 1 tbsp sunflower oil
  • 1 onion sliced
  • 2 garlic cloves crushed
  • 15g ginger peeled and grated
  • 10 fresh curry leaves
  • 1/2 tsp chilli powder (or more, if you like more heat)
  • 1 tsp Sri Lankan roasted curry powder
  • 300g frozen peas

Method

  1. Warm the oil in a large pan and cook the mustard and cumin seeds for 3-4 mins until they begin to pop. Introduce the curry leaves, onion, garlic, chillies and a generous pinch of salt. Cook, stirring, for 10-12 mins until starting to soften. Carefully stir in the fenugreek seeds. Add the tomatoes, curry powder, turmeric, tamarind and 200ml water. Pour in the coconut milk, bring to a simmer and bubble for 15 mins until thickened.
  2. For the mash, place the potatoes in a pan, cover with cold salted water and bring to the boil. Cook for 17-20 mins until tender. Drain and allow to steam-dry. Mash using a masher or potato ricer, or push through a fine sieve if preferred.
  3. Heat oil in a pan and cook the onions with cumin seeds for 10 mins until soft. Add the garlic, ginger, turmeric and a large pinch of salt. Cook for 5 mins more, stirring. Mix in the cream. Gradually fold this masala cream into the prepared mash.
  4. Preheat the oven to 220C/200C fan/gas 7. Put the spinach in a sieve and pour boiling water from a kettle over it. Cool, then squeeze out the water. Stir the spinach and fish pie mix into the curry. Transfer to a baking dish, top with the mash and bake for 20-25 mins until golden and crisp.
  5. For the peas, heat oil in a frying pan and cook the onion for 8 mins until caramelised at the edges. Reduce the heat. Add the garlic, ginger, curry leaves, spices and ½ tsp salt. Add the peas and cook for 5 mins until tender. Keep warm.
  6. Take the pie from the oven and let it rest for 10 mins. Serve with the warm devilled peas on the side.

Nutrition (per serving)

Calories818 kcal
Fat58 g
Saturates33 g
Carbs43 g
Sugars18 g
Fibre12 g
Protein24 g
Sodium444 mg
Salt1 g

Recipe details

Skill levelEasy
CategoryMain course
Cuisineindian
DietGluten-free