2 tbsp of rapeseed oil
2 leeks - cut lengthways and finely sliced
8 fresh curry leaves (can used dried)
1 whole green chilli
¼ tsp black mustard seeds
¼ tsp fenugreek seeds
¼ tsp red chilli powder
½ tsp ground turmeric
1 tsp garam masala
1 tsp garlic and ginger paste
100ml coconut milk
5 Frozen fish fillets I used 2 salmon and 3 haddock
3 blocks of frozen spinach
Small handful of coriander – chopped
1 kg of potatoes – peeled and quartered
Pinch of saffron
Fine sea salt to taste
In a large saucepan on a low to medium heat, fry off the leeks in 2 tbsp of rapeseed oil until softened.
Add in the curry leaves, green chilli, mustard seeds and fenugreek seeds and cook off for 5 mins.
Then add the ground spices (except the saffron) and cook for another couple of mins.
Add the garlic and ginger paste and cook out for another 2 mins.
Add in the passata and coconut milk. Mix well.
Then add the frozen fish fillets. Add a dash of water if required to cover. Bring to a simmer then reduce heat, lid off and cook until the sauce has reduced to a thick consistency. (Some corn flour gradually sifted in and mixed through can help thicken the sauce as you don’t want to lose it all in the reduction process).
Add in the spinach and cook until it has defrosted and mix though.
Mix through the coriander.
Season with salt to taste.
Break up the fillets of fish with a spoon into chunks.
Then transfer to an oven proof dish. Allow to cool.
For the potatoes, boil in salted water, drain and mash until smooth with lots of butter and an additional ¼ tsp of ground turmeric and a small pinch of saffron. Hello yellow mash!
Top the masala fish with the bright yellow mash. Indent with a spoon to create ‘fish scales.’
Cook in a preheated oven set at 180c fan for 30 mins. Then switch to a high grill to brown the top for that tandoor style look.