Curry Spiced Fish Pie with Crispy Mashed Potato

Preheat the oven to 180C and bring a pan of salted water to the boil.

Finely chop the garlic and ginger.

Finely slice the red chillies.

Peel and chop the onion and potatoes.

Add the potatoes to the boiling water and cook until tender and easily pierced with a fork. (15-20mins)

Halve and juice the lemon (reserving the correct amount).

Chop the fish into cubes, cover and set aside in fridge.

Roughly chop the plum tomatoes.

Add the olive oil to a saucepan and heat over medium heat.

Add the garlic, red chillies, onion and ginger.

Cook, stirring, until fragrant and the onion has become translucent.

Add the plum tomatoes and continue to cook while breaking the tomatoes up.

Add the curry paste and stir until well distributed.

Slowly add the coconut milk and stir.

Add the fish and prawns to the pan.

Add the spinach and stir through the mixture until wilted.

Stir through the lemon juice.

Add the fish mixture into a baking dish.

Drain the potatoes and return to the same saucepan.

Mash the potato and add the butter and cream.

Continue to mash until smooth and creamy. Season well with salt and pepper.

Spread the mash potato evenly over the curried fish pie mixture.

Add to the oven and bake until potato is crisp on edges and fish is cooked through.

Serve the fish pie distributed evenly among serving plates.