This is adapted from Jamie Oliver’s recipe. I have made a couple of minor simplifications which seemed unnecessary but this is an amazing fish pie – just make sure you get great fresh fish – it really makes the difference.
For the Mash (you can make this in advance)
1.2 kg Maris Piper potatoes
100g of Salted butter
Salt and Pepper
A little bit of milk
For the sauce/base
Unflavored oil such as groundnut
2 white onions, chopped
1 tbsp. (about 5 cloves) of crushed/grated garlic
1 tbsp. of grated ginger
1-2 fresh red chillies
2 small handfuls of curry leaves
1 heaped teaspoon mustard seeds
1 teaspoon fenugreek seeds (or 1/4 tsp. powder)
1 teaspoon turmeric
1 x 400 g tin of coconut milk
200 g baby spinach
4 ripe vine tomatoes
For the finished pie
2 large free-range eggs
150 g haddock, or ray fillets, skinned and pin-boned
150g smoked fish such as hake or haddock, skinned and pin-boned
150 g salmon fillets, skinned and pin-boned
150 g large raw peeled king prawns (or tiger prawns), de-veined
For the sauce, sweat all the ingredients (except for the tomatoes, spinach and coconut milk) on a medium heat in a frying pan for about 10-15 minutes, this will give the onions a nice caramelised flavour. Now add the coconut milk and spinach and cook for a few minutes to thicken. Top with the fresh tomatoes and remove from the heat – pour the sauce into a deep oven dish at least 20cm x 20cm and leave to cool.
Peel and roughly chop the potatoes and cook in boiling salted water for 12 to 15 minutes, or until tender. Boil the eggs in the same pan for the first 7 minutes too, then remove them to cold water. Once cooked, drain the potatoes and mash really well with the butter, a few splashes of milk and a pinch of sea salt and pepper.
Preheat the oven to 180°C/350°F/gas 4.
Peel and quarter the eggs, then dot over and poke them into the sauce. Cut all the fish into bite-sized chunks, and intersperse around the dish with the prawns. Squeeze over the lemon and top the whole thing with your mash – scuff it up with a fork to create a larger surface area for crispiness.
Bake for 40 minutes, or until golden and bubbling at the edges.