Comforting British classic reimagined. Tender fish in a creamy curry sauce, topped with golden, crispy potatoes. A delightful main.
# What You'll Need:
→ Fish
01 - 14 oz white fish fillets (cod, haddock), skinless and boneless, cut into chunks
02 - 5 oz smoked fish (smoked haddock), skinless and boneless, cut into chunks
03 - 3.5 oz cooked, peeled shrimp
→ Vegetables & Aromatics
04 - 1 medium onion, finely chopped
05 - 2 garlic cloves, minced
06 - 1 medium carrot, diced
07 - 3.5 oz frozen peas
→ Sauce
08 - 2 tbsp unsalted butter
09 - 2 tbsp plain flour
10 - 1.75 cups whole milk
11 - 0.5 cup fish stock or vegetable stock
12 - 1 tbsp mild curry powder
13 - 1 tsp ground turmeric
14 - 1 tbsp fresh parsley, chopped
15 - Salt and pepper, to taste
→ Potato Topping
16 - 1.75 lb potatoes, peeled and cut into chunks
17 - 2 tbsp unsalted butter
18 - 3 tbsp milk
19 - Salt and pepper, to taste
# Directions:
01 - Preheat the oven to 400°F.
02 - Boil the potatoes in salted water until tender, about 15 minutes. Drain, mash with butter and milk, and season with salt and pepper. Set aside.
03 - While the potatoes cook, heat butter in a saucepan over medium heat. Add onion, carrot, and garlic; sauté for 5 minutes until softened.
04 - Stir in curry powder and turmeric; cook for 1 minute until fragrant.
05 - Add flour and cook for 1 minute more, stirring constantly.
06 - Gradually whisk in milk and stock. Cook, stirring, until thickened and smooth, about 4-5 minutes.
07 - Add white fish, smoked fish, and peas. Simmer gently for 3-4 minutes, then remove from heat. Stir in shrimp, parsley, salt, and pepper.
08 - Transfer the curried fish filling to a baking dish. Spread mashed potatoes evenly on top, roughing up the surface with a fork for extra crispiness.
09 - Bake for 25 minutes, or until the topping is golden and crispy. Allow to rest for 5 minutes before serving.
