Curried fish pie with spiced potato topping recipe
Turmeric adds a gorgeous golden glow to this aromatic fish pie, topped with a buttery spiced potato lid
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Cooking tools:
- Kitchen scale
- Oven
- Stove
- Pot
- Saucepan
- Skillet
- Colander
- Mixing bowl
- Wooden spoon
- Fork
- Chef's knife
- Cutting board
- Measuring spoon
- Baking dish
Ingredients
- 1kg Maris Piper potatoes, peeled and roughly chopped
- 150g frozen chopped onion (or 1 large onion, chopped)
- 1 tbsp coconut oil
- 750g skinless cod loin
- 1½ tsp ground turmeric
- juice of ½ lemon
- 2 tsp ginger paste (or grated root ginger)
- ½ tbsp garlic paste or purée (or use 2 garlic cloves)
- 1½ tsp ground cumin
- 1½ tsp brown mustard seeds
- 50g coriander, roughly chopped
- 2 tsp frozen diced red chilli (or 1 fresh, or a pinch of chilli flakes)
- 1 x 400g tin full-fat coconut milk
- 2 tbsp cornflour
- 175g cherry tomatoes
- 25g butter
- ½ tsp smoked paprika
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