Recipe

1. In a large saucepan on a low to medium heat, fry the leeks in 2 tablespoons of rapeseed oil until softened.

2. Add in the curry leaves, green chilli, mustard seeds and fenugreek seeds and cook for 5 minutes.

3. Add the ground spices (except the saffron) and cook for another couple of minutes.

4. Add the garlic and ginger paste and cook for another 2 minutes.

5. Add in the passata and coconut milk. Mix well.

6. 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).

7. Add in the spinach and cook until it has defrosted and mix through.

8. Mix through the coriander.

9. Season with salt to taste.

10. Break up the fillets of fish with a spoon into chunks.

11. Transfer to an ovenproof dish. Allow to cool.

12. For the potatoes, boil in salted water for 20 minutes, 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!

13. Top the masala fish with the bright yellow mash. Indent with a spoon to create ‘fish scales.’

14. Cook in a preheated oven set at 180°C fan for 30 minutes. Then switch to a high grill to brown the top for that tandoor style look.