Mild Curried Blue Cod Pot Pies


Mild Curried Blue Cod Pot Pies
Widely available all year round, the popular blue cod ticks all our boxes - it is succulent, versatile and high in nutritional benefits. This Mild Curried Blue Cod Pot Pie recipe is the perfect winter lunch or dinner option, pairing the cod with warming curry and garam masala flavours, and buttery, flaky puff pastry.

Serves 4 (makes 2 large pies or 4 small pies)



  • 50g unsalted butter, chopped
  • 1 leek, thinly sliced
  • 2 cloves garlic, crushed
  • 2 medium potato, peeled and chopped
  • 1 tsp each curry powder, ground ginger, garam marsala
  • 1 green chilli, thinly sliced
  • 300ml thickened cream
  • 1/2 cup (125ml) dry vermouth (or white wine)
  • 1 tbsp brown sugar
  • 1 lime, finely grated and juiced
  • 1/2 cup (60g) baby frozen peas, thawed
  • 800g skinless blue cod fillets, cut into 3cm pieces (or any firm, white fish, eg.snapper)
  • ¼ cup (35g) plain flour
  • 2 sheets frozen butter puff pastry, thawed
  • 1 egg, lightly whisked
  • 1 tsp each mustard seeds and nigella seeds
  • Crispy curry leaves, to serve



  1. Preheat oven to 220°C (200°C fan forced). Melt the butter in a large, deep-sided frying pan over medium heat. Add the leek, garlic and potato and cook, stirring occasionally for 5 minutes, until starting to colour. Add the spices and chilli and cook for 1 minute. Add the cream, vermouth, sugar, lime zest and juice. Bring to a simmer and cook for 2 minutes. Take off the heat, add the peas and season.
  2. Toss the fish in flour and add to the cream mixture. Divide the mixture into a pair of 3-cup (750ml) capacity ovenproof dishes. Cut puff pastry to fit the top of each ramekin. Brush with egg and sprinkle with mustard and nigella seeds.
  3. Place pies on a baking tray and bake for 30-35 minutes, or until golden and puffed. Serve with curry leaves.


Smart Tip

If you prefer to make individual pies, use 4 x 1 ½ cup (375ml) pie dishes or ramekins. For this, you’ll need 4 sheets of puff pastry.


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