400 g can light coconut milk
400 ml whole milk
½ small pack coriander, leaves chopped, stalks left whole
½ small pack parsley, leaves chopped, stalks left whole
350 g skinless smoked cod fillets, cut into 2-3cm cubes
350 g skinless firm white fish fillets, cut into 2-3cm cubes
85 g butter
1 large onion, finely chopped
85 g plain flour
zest and juice 1 lemon
200 g fresh peas or frozen peas
For the mash topping
1.4 kg bag floury potatoes, cut into large chunks
2 tsp turmeric
25 g butter
2 tbsp mild curry powder
300 ml milk
- For the mash topping, bring a large pan of water to the boil. Add the potatoes and turmeric, and simmer until the potatoes are completely tender. Drain well and tip back into the pan to steam-dry over a low heat. Meanwhile, melt the butter in a small pan and add the curry powder to cook for a couple of mins. Stir in the milk and warm through. Mash the potatoes until really smooth (use a potato ricer if you have one), then stir in the buttery, curried milk. Season well and set aside while you make the filling.
- Bring a medium pan of water to the boil. Add the eggs and boil for 6 mins. Plunge into a bowl of cold water to cool quickly, and peel.
- Mix the coconut milk and whole milk in a frying pan with the coriander and parsley stalks, and heat until just a couple of bubbles appear. Add all the fish, cover and cook for 5-8 mins until just cooked. Lift the fish onto a plate and strain the milk into a jug.
- Melt the butter in a large frying pan, add the onion and fry gently until soft. Stir in the flour for 2 mins, then stir in the milk mixture, a little at a time, until you have a smooth sauce. Bring to the boil and simmer for 5 mins, stirring continuously until thickened. Turn off the heat and stir in the lemon zest and juice, peas and chopped herbs with some seasoning to taste.
- Put the fish and eggs back in the pan, then tip into an ovenproof dish. Pipe or spoon the mash on top. Can be made 1 day ahead, covered with cling film and chilled. Or freeze for up to 3 months – defrost thoroughly in the fridge before cooking.
- Heat oven to 200C/180C fan and bake for 30-35 mins until golden on top and bubbling underneath.