This savoury fish pie has a distinctive Indian flavour of cardamoms and turmeric. It does not require any pastry and is similar to a shepherd's pie. You can use whichever fish you prefer for this dish.
5 people made this
1.25kg potatoes, peeled and cut into chunks
a bunch spring onions
1 kg of fish fillets of your choice, cut into chunks
Cook potatoes in salted water for 15 minutes or until tender.
Preheat oven to 200 degrees C. Remove white bulb ends from spring onions and roughly chop. Finely slice the green tops and set aside.
Spread fish chunks on a baking tray and scatter over the chopped white spring onion bulbs. Drizzle with 2 tablespoons of the olive oil and sprinkle with salt and pepper. Roast for 6 minutes.
Drain off liquid and put fish into a 2.5 litre ovenproof dish. Drain potatoes well, add milk and egg and mash.
Melt butter in a small pan, add the green spring onion tops and cook for 1 minute.
Add turmeric and stir for 30 seconds and then add it all to the mashed potato and mix well. Add salt and pepper to taste.
Heat remaining olive oil in a large frying pan, add zucchini and fry for 5 minutes. Add cardamom pods and fry for 30 seconds. Stir in tomato sauce, bring to boil and simmer for 1 minute. Season with salt and pepper, remove from heat and cool. Remove cardamom pods.
Pour sauce over fish and spring onions and cover it all with the mashed potatoes so the sauce and fish are covered. Rough up the top with a fork.