Kedgeree fish pie - Good Food Middle East

Ingredients

• 12 quail eggs
• 400g can light coconut milk
• 400ml whole milk
• ½ small pack coriander, leaves chopped, stalks left whole
• ½ small pack parsley, leaves chopped, stalks left whole
• 350g skinless smoked haddock fillet, cut into 2-3cm cubes
• 350g skinless sustainable white fish (cod, unsmoked haddock or pollack work well), cut into 2-3cm cubes
• 85g butter
• 1 large onion, finely chopped
• 85g plain flour
• zest and juice 1 lemon
• 200g fresh or frozen peas
• 1.4kg bag floury potatoes (we used King Edward), cut into large chunks
• 2 tsp turmeric
• 25g butter
• 2 tbsp mild curry powder
• 300ml milk