INDIAN SPICED FISH PIE

INDIAN SPICED FISH PIE
I made a few changes but it was super delicious. Definite must try!
This is the original recipe :
For the filling
2 tbsp oil
1 onion, chopped
1 leek sliced
1 tsp fennel seeds
½ tsp mustard seeds
600g firm white fish, such as kingklip
100g smoked fish e.g. haddock or kippers
300g prawns, tailed
2 tbsp fresh spinach, shredded
400ml cream
1 tbsp fennel fronds
1 tbsp coriander, chopped
½ tsp chilli flakes
For the topping
2 large potatoes, par boiled & grated
2 tbsp ghee
½ tsp chives
A pinch chilli flakes
Heat oven to 200°C.
Heat the oil and temper the spices and allow to crackle. Add the onions, with a pinch of salt, and then the leeks. Add the garlic and cook through allowing the onions and leaks to sweat off and soften.
Scatter in the spinach and the chilli flakes and then pour in the cream.
Add the fish and herbs, simmer gently until fish is cooked through.
Remove from heat, season and place in casserole dish.
Heat the ghee in a frying pan and the add the potato, Sauté for 5 minutes until the potatoes begin to crisp then mix in the chives and the chilli flakes.
Top the fish with the sautéed potato and then place under the grill for 10 – 15 minutes until the potatoes are golden brown and crispy.

SA-EEDA’S NOTE :

I omitted the leek, spinach, and fresh fennel replaced with barishap.

Then I only used one kind of fish – hake, since almost everyone eats that in my household.
Then I followed the recipe as is.

For the potatoes. My husband popped them in the microwave for about 5minutes, grated, then fried them in the pan with the spices to make a crisp hash almost. Then topped the fish with it and baked it till golden brown.
It was a serious hit with the fish lovers.

PHOTO:  Sa-eeda Daniels)