Crustless Curried Seafood Pie-in the pot

Crustless Curried Seafood Pie

  • Author: Loreto
  • Prep Time: 10 mintes
  • Cook Time: 45 minutes
  • Total Time: 14 minute
  • Yield: Serves 6 1x
  • Category: Main, Fish
  • Method: Stove top/oven
  • Cuisine: Indian fusion


Crustless Curried Seafood Pie. Do you want to talk about flavor? Then let’s start here. Halibut,  haddock, sole, and salmon  in a rich yellow curry turmeric sauce and topped with a luscious beautifully piped potato parsnip puree! Is your mouth watering yet? Then let’s take a look at this amazing dish!


Fish/ seafood:

  • 200 g Haddock cut into cubed
  • 200 g Halibut cut into cubes
  • 250 g sole (3 fillets cut in half and rolled)
  • 10 shrimp, peeled, de-veined and tails off
  • 1 cup of spinach and arugula greens washed and spun

Potato puree:

  • 8 medium yellow potatoes peeled and washed and cut up
  • 3 parsnips peeled washed and cut up
  • 1 bay leaf

Curry sauce:

  • 1 medium yellow onion chopped
  • 1 clove garlic minced
  • 1 Tbsp grated ginger
  • 2 Tbsp olive oil
  • 1 Tbsp Ghee
  • 1 tsp yellow curry powder
  • 1/2 tsp crushed coriander seeds
  • 1 tsp turmeric powder
  • 1/2 tsp red chili flakes
  • 1 Tbsp fresh chopped cilantro
  • 1 x 230 ml can coconut cream
  • Salt and white pepper


  • Drizzle of olive oil
  • Small handful of fine bread crumbs
  • 1/4 cup fresh chopped cilantro for garnish


Potato puree:

  1. In a large pot filled with water, put cut potatoes and parsnips in and bring to a boil. Cook for 15 minutes or until fork tender.
  2. Add a good pat of butter, salt, and mash then whip till smooth. Set aside to cool.

Curried sauce:

  1. In a medium saute pan bring olive oil and ghee to a medium heat. Add in garlic, ginger, and onions, saute for 5 minutes and then add in spices (curry, coriander, turmeric, chili flake, coriander). Season with salt and white pepper. Stir.
  2. Next pour in coconut cream, stir well and turn heat to low. Let simmer for 10 minutes.


  1. Pour curry sauce into cast oven pot or dish.
  2. Place all the fish and shrimp into sauce, sprinkle in spinach and arugula greens.


  1. Pe-heat oven to 400 degrees F.
  2. Place potato parsnip puree into a piping bag. Pipe puree on top of fish and greens in a spiral pattern until all the fish, greens and sauce are covered.
  3. Drizzle with olive oil and sprinkle with fine bread crumbs.
  4. Place in the oven and bake for 15 minutes or until top gets crispy and golden!
  5. Take out of the oven. Garnish with fresh chopped cilantro.
  6. Ready to serve.



Jamie used curry leaves which I didn’t have so I used the curry powder.

He also used fresh red chilies, I used what I had, chili flakes.

If you don’t like parsnips, just use more potatoes.

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