Curry Spiced Fish Pie with Crispy Mashed Potato

Preheat the oven to 190 degrees. In a large pot, boil water and cook the chopped potatoes until tender, about 15-20 minutes. Drain and set aside to cool slightly.

While the potatoes are boiling, heat olive oil in a pan over medium heat. Add the chopped brown onion, chopped garlic, finely chopped ginger, and sliced fresh red chilli, cooking until the onion is translucent.

Stir in the madras curry paste to the onion mixture, cook for 1 minute. Add chopped Nile perch, prawns, skinless salmon, and cook until the fish is nearly cooked through, about 5-7 minutes.

Pour in the coconut milk, add chopped plum tomatoes and bring to a simmer. Let it cook for another 5 minutes, then add fresh spinach and lemon juice, stirring until the spinach wilts.

Transfer the fish mixture into a baking dish. Mash the boiled potatoes with butter and cream until smooth and creamy, season with salt and pepper to taste.

Spread the mashed potatoes over the fish mixture in the baking dish, creating a smooth layer. Use a fork to create ridges on top of the mashed potatoes. Drizzle with a bit more olive oil.

Bake in the preheated oven until the top is golden and crispy, about 20-25 minutes. Remove from oven and let sit for a few minutes before serving.