Indian-Style Pollock & King Prawn Pie With Cumin Seed Potato Mash

Preheat the oven to 220°C/ 200°C (fan)/ gas 7

Slice your red chilli[es] into rounds

Combine your rice vinegar, 1/2 tsp [1/4 tsp] [1 tsp] sugar and 1 tbsp [1 1/2 tsp] [2 tbsp] water in a bowl and gently stir it all together

Add the chilli rounds to the bowl and set aside – this is your quick-pickled chilli

Boil a kettle

Chop your potato[es] (skins on) into rough, bite-sized pieces

Add the chopped potatoes to a pot with plenty of boiled water and a pinch of salt and bring to the boil over a high heat

Cook for 12-15 min or until fork-tender, then drain and return to the pot to steam dry

Whilst the potatoes are cooking, reboil half a kettle

Peel and finely chop (or grate) your garlic

Peel (scrape the skin off with a teaspoon) and finely chop (or grate) your ginger

Chop your creamed coconut roughly (if required!), then dissolve it in 200ml [260ml] [380ml] boiled water with your vegetable stock mix – this is your coconut stock

Heat a large, wide-based pan (preferably non-stick) with a drizzle of vegetable oil over a medium heat

Once hot, add the chopped garlic and ginger and cook for 1 min or until fragrant

Add your garam masala and ground turmeric and cook for 30 secs further

Stir 1 tsp [1 1/2 tsp] [2 tsp] flour into the pan, then add the coconut stock and increase the heat to medium-high

Wash your spinach, then pat it dry with kitchen paper

Add the spinach to the pan and cook for 5-8 min, stirring frequently or until it's wilted and the sauce has thickened to a curry-like consistency

Meanwhile, chop your coriander finely, including the stalks

Once thickened, remove the curry sauce from the heat, then drain your king prawns and add them to the pan with the chopped coriander and diced pollock– this is your Indian-style pollock & king prawn pie mix

Tip: Unevenly-sized diced pollock? Chop any larger ones into bite-sized pieces!

Transfer the Indian-style pollock & king prawn pie mix to an oven-proof dish

Return the drained potatoes to a low heat and add your cumin seeds with a splash of milk, a large knob of butter and mash until smooth, season with a pinch of salt and pepper and then top the Indian-style pollock & prawn pie mix with the mash

Put the dish in the oven for 20 min or until the mash is golden and the fish is cooked through – this is your Indian-style pollock & king prawn pie

Tip: Your fish is cooked once it turns opaque and flakes easily