Fish pie

1. 1) Pre-heat your oven to 200c
2) Melt 1tsp ghee in a large sauce pan and throw in the curry leaves.
3) When the curry leaves become fragrant, pour in the milk, coconut milk and 300ml of the double cream.
4) Add the cloves, garlic paste, bay leaves, the smoked haddock and cod and the chilli and bring to a boil and then lower the heat and allow the mixture to simmer for about ten minutes.
5) Using a slotted spoon, take the fish out of the sauce and leave to cool on a plate.
6) Strain the sauce into a jug and set aside.

2. 7) Cover dough in pie dish, cover with grease proof paper and rice/beans. cook 15 min
8) Remove paper/rice/beans and turn down to 180C. 7 more minutes

3. 9) Now melt the butter in a small saucepan.
10) When melted, add the flour and let the butter and flour blend.
11) Slowly add the strained sauce to the butter and flour stirring continuously.
12) Continue stirring for ten minutes to form a thick roux.
13) When nice and creamy, add the red masala and salt and pepper to taste and then remove from the heat to cool.

4. 14) Heat 1 tsp ghee and add fenugreek+cumin. Add finely chopped onion and fry until golden - 2-3 minutes.

5. PIE
?) Tear the fish apart mix with onion and place over dough
?) Pour white sauce over the fish.
?) Cover with cheese and mashed potatoes

6. MASH
Meanwhile, heat a large pan of water over high heat.
Bring to a boil and add the potatoes and allow to simmer until nice and fall about soft.
Strain and mash. If you have a ricer, run the mashed potatoes through it for even nicer potatoes.
Whip in the remain cream and a little salt and pepper to taste.
Carefully cover the fish and cream sauce with the mashed potatoes.
Brush the top of the mashed potatoes with the egg yolk and then sprinkle with a handful or two of Cheddar cheese.
Bake in the oven for about 45 minutes until the fish pie is piping hot and the cheese and potatoes are lightly browned on the top.