Curried fish pie from River Cottage Every Day (page 176) by Hugh Fearnley-Whittingstall

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute kippers for smoked pollack, groundnut oil for sunflower oil, the book's "Rough puff pastry recipe" for puff pastry, and hot curry paste or the book's "Spicy paste" recipe for hot curry powder.

  • eeeve on January 02, 2018

    We love this fish pie, the curry taste is great, and the béchamel sauce is creamy and rich (> not exactly a healthy dish, but never mind). It's a bit of a faff to make, but as it's the only fish pie recipe we've ever made, we haven't got a comparison. The one thing I'd note is to put enough curry powder in so it doesn't come out bland.

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