Curried fish pie topped with Bombay potatoes - delicious. magazine

Ingredients

• 800g floury potatoes (such as maris piper), chopped
• 50g unsalted butter
• 1 tbsp black mustard seeds
• 1 tbsp nigella seeds
• Bunch (25g) coriander, finely chopped
• 2 tbsp vegetable oil
• 1 large onion, finely chopped
• 300g cauliflower, cut into small florets
• 3 tbsp madras curry paste
• 400g tin coconut milk
• 250g spinach, finely chopped (we used a food processor)
• 300g fish pie mix, or a mixture of salmon, cod, prawns and smoked haddock
• 1 lemon