Indian-Spiced Fish Pie

Ingredients:

For the filling:
30ml sunflower oil
1 onion, chopped
1 leek, sliced
5ml fennel seeds
2.5ml black mustard seeds
600g firm white fish, such as kingklip
100g smoked fish, such as haddock or kippers
300g prawns, tailed
30ml shredded spinach
400ml cream
15ml fennel fronds
15ml chopped coriander leaves
2.5ml chilli flakes

For the topping:
2 large potatoes, parboiled and grated
30ml ghee
2.5 ml chopped chives
A pinch of chilli flakes

Method:
Heat the oven to 200°C.
Heat the oil and temper the spices until they are crackling. Add the onions and the leeks with a pinch of salt. Add the garlic and cook to allow the onions and leeks to sweat off and soften.

Scatter the spinach and the chilli flakes over the onions and then pour in the cream.

Add the fish and herbs and simmer gently until the fish is cooked through.

Remove from the heat, season and put the mixture in a casserole dish.

Heat the ghee in a frying pan and add the potato. Sauté for 5 minutes until the potatoes begin to crisp. Mix in the chives and chilli flakes.

Top the fish with the sautéed potatoes and place the pie under the grill for 10-15 minutes until the potatoes are golden brown and crispy.

Bake in the oven for 15 minutes, until the top is golden brown.