Mumbai Fish Pie

Mumbai Fish Pie

I was so excited to try my new pie dish from Sweese. The size is perfect and so easy to clean!

Thinking of what to make, I thought to put together a classic pie with a little twist of my own, So I created –

Mumbai Fish Pie

This pie is infused with lots of flavour – ginger, chilli, garlic and coconut milk. The spices and mild coconut flavour compliment each other well. Filled with creamy cod, smoked haddock and juicy king prawns. This is a perfect family meal.

This dish cooks in 30-35 minutes and serves 5-6.


For the filling –
Glug of cooking oil – of your choice
1 medium onion chopped – try to chop this finely so it creates a nice gravy
2 tablespoons garlic chopped
2 tablespoons ginger chopped
1 tablespoon of red or green chilli chopped – choose your chilli depending on your spice levels
1 tablespoon black mustard seeds
1 teaspoon ground turmeric
2 teaspoon ground cumin
2 tablespoons plain flour – you can also use gluten free flour
1-2 teaspoons salt
1 teaspoon ground pepper
400ml coconut milk tin
200g cod chunks
200g smoked haddock chunks
100g peeled king prawns raw
Small handful coriander roughly chopped
6-7 cherry tomato halves
1 lime juiced

Topping mash
400g potatoes mashed – use ready mash or boil potatoes and make mash at home. Either works
50g butter
1 tablespoons onion seeds
1 tablespoons cumin seeds
Handful of curry leaves
1 teaspoon ground turmeric

375g ready rolled shortcrust pastry roll – if you are on a gluten free diet, use a shortcrust pastry suited to your diet.


Print Recipe
Mumbai Fish Pie
Course Lunch, Main Dish
Cuisine Indian
Keyword gluten free
Course Lunch, Main Dish
Cuisine Indian
Keyword gluten free
  1. For the mash - Heat some butter in a pan until, wait until it melts. Then add in the onion seeds, cumin seeds, curry leaves and turmeric, Keep mixing until it's fragrant, then take off the heat. Pour this mixture over the mashed potatoes. Give it a good mix until all the ingredients combine well.
 Leave this to the side until later.
  2. Roll out your shortcrust pastry and layer onto our pie dish and set aside.

  3. For the filling: Heat your oil and mustard seeds in a pan and wait for the seeds to crackle. Add the onions and let them cook until transparent. Once the onions are ready, add garlic, ginger, chilli, turmeric, ground cumin, black pepper, flour and salt. Slowly pour in the coconut milk but keep stirring so no lumps are formed. Let the sauce cook for 5 mins until it thickens. Stir in the cod, haddock, prawns, coriander, cherry tomatoes and lime juice. Let it cook for 5-6 minutes on low heat. Then gently transfer into your pre-prepared shortcrust pie dish. Note the prawns, cod and haddock will cook in the oven.

  4. Heat the oven to 180°C (350°F).
  5. Lastly, now you have the filling onto of the pastry, spoon the spiced mash all over. Use a fork to rough up the top.
  6. Bake for 30-35 minutes or until crisp on top and bubbling at the edges.
  7. Serve with a nice side salad and enjoy!
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