Curried Fish Pie | Shemin's Recipes

Ingredients

• 1 onion, sliced
• 1 tbsp oil
• 100g Shemin’s Seafood, Indian or Goan Curry Paste
• 400g tin coconut milk
• 1 tbsp double cream
• 200g fresh baby spinach
• 3 hard boiled eggs, quartered
• 3 ripe vine tomatoes, chopped into small pieces
• 800g fish, cut into large chunks (we used hake loin and salmon)
• handful fresh parsley / chives, chopped
• lemon juice to taste
• 1.2kg Maris Piper potatoes, peeled and boiled. Then mashed with knobs of butter and a little milk
• Could also use two 450g packs of ready made mash potato
• Pour the sauce into a high sided baking dish and leave to cool. Arrange the tomatoes, eggs and fish into the sauce with a squeeze of lemon. Season and scatter over a little of the parsley or chives.
• Cook in the oven for 40 minutes until the sauce is bubbling and the top goes brown and crispy