Indian Spiced Fish Pie



  • 550g skinless, boneless white fish fillet

  • 3 tbsp ghee

  • 50g Cheddar cheese, grated

Ingredients for marinade:

  • 2 red chillies, chopped

  • 2 bird’s eye chilli, diced

  • 4 cloves garlic, crushed

  • 2 tbsp fresh coriander leaves

  • ¼ tsp cumin seeds

  • 1 tsp garam masala

  • ¼ tsp salt

  • 2 tbsp lemon juice


Ingredients for sauce:

  • 50g butter

  • 50g green peas

  • 2 cans ready-to-use tomato chunks

  • 150ml MARIGOLD Evaporated Full Cream Milk

  • Salt and pepper to taste

Ingredients for mashed potato:

  • 1kg potato

  • 50g butter

  • Salt and pepper to taste

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  1. Marinate fish with blended ingredients. Cover and refrigerate for 3 hours.

  2. To prepare sauce, place butter, peas and tomatoes in a saucepan and cook gently until sauce is thick. Add in MARIGOLD Evaporated Full Cream Milk and season with salt and pepper. Set aside.

  3. To prepare mashed potato, boil water and add in potato, mash in pot (ensure no water remains). Season with salt and pepper and set aside.

  4. Heat ghee in a large heavy-bottomed sauté pan, remove fish pieces from marinade, and fry until golden brown.

  5. Transfer cooked fish into a casserole. Pour in sauce and sprinkle with cheddar cheese. Fill casserole with mashed potato.

  6. Bake in preheated oven of 160?C for 20 minutes or until mashed potato turns golden brown.

Prep time: 1 hour
Cooking time: 1 hour
Serves: 2
MARIGOLD Evaporated Full Cream Milk (390g)