Spiced Fish Pie

• 2 tbsp oil
• 1 tsp fennel seeds
• ½ tsp mustard seeds
• 1 onion, chopped
• 2 garlic cloves, finely chopped
• 1 large handful of fresh spinach, chopped
• 1 chilli, chopped
• 400ml cream
• 400g firm white fish
• 200g salmon
• 100g smoked fish
• 300g prawns
• salt and pepper to taste

Topping

• 2 or 3 large sweet potatoes, boiled
• 1 tbsp ghee
• 2 spring onions, chopped
• A pinch chilli flakes (more for extra heat)
• 1 tsp garam masala

Method

1. Heat oven to 200°C.
2. Heat the oil and temper the fennel and mustard seeds until they crackle. Add the  chopped onion and cook for 5 minutes.
3. Stir in the garlic and cook through allowing the onions to soften and turn translucent.
4. Add the chopped spinach and chilli and once the spinach has wilted pour in the cream and stir. Season with the salt and pepper.
5. As the cream warms up place the fish and prawns into the pan and simmer gently for a few minutes until it's just cooked through.
6. Remove from heat and place in a casserole dish.

Topping

1. Mash the sweet potatoes and add the ghee, garam masala and spring onions and stir to combine.
2. Cover the fish with the potatoes and sprinkle it with chilli flakes.
3. Bake in the oven for 20-25 minutes, until the top is golden brown and the pie is bubbling.