Autumn is for comfort and as soon as the temperature drops we find ourselves craving soups, pies & stews. This fish pie is all I wanted today! I tend to find fish pies quite dry but in this recipe the fish pretty much cooks in the coconut milk which keeps it moist thanks to its high fat content. This recipe is a concentrate of flavour and quickly became a favorite and I am sure it will be one of yours too.

Serves: 4      Prep time: 15 mins                   Cooking time: 20-25 mins


  • 250 grs of Cod or any other white fish
  • 1 kg of Sweet potato
  • 180 ml of Premium Coconut Milk
  • Juice of 1 lime
  • 2 Garlic Cloves
  • 1/2 Teaspoon of Curry Powder
  • 1 Teaspoon of Ginger Puree 
  • 1 Teaspoon of Lemongrass Puree
  • Red Chilli
  • Olive Oil
  1. Pre-heat the oven at 180°C
  2. Boil some water in a pan
  3. Peel and cut the Sweet potato in small cubes
  4. If you can put a knife through they are cooked
  5. Removed from heat and sieve
  6. Mash in a food processor and set
  7. Cut the fish in 2cms cubes 
  8. Pour the coconut milk on top of the fish
  9. In a small bowl or pestle & mortar add the ginger, garlic, salt, lemongrass, lime juice, curry and chilli.
  10. Mix all together until you obtain a paste
  11. Add a Tablespoon of Coconut Milk and a drizzle of Olive oil
  12. Pour on top of the fish and mix with the coconut milk until everything is combine
  13. Add the Sweet Potato mash on top of the fish and cook for 20 to 25 mns
  14. Serve