Fish Pie with Roasted Garlic and Chilli Mashed Potatoes

For the Fish Filling: 45g Roasted Garlic and Chilli Marinade 400g white fish fillets (such as cod or haddock) 15ml olive oil Salt and pepper, to taste 75g peas (optional) For the Mashed Potato Topping 45g Roasted Garlic and Chilli Marinade 600g potatoes, peeled and cut into chunks 30g butter 3g mustard seeds (1/2 tsp) 1g hing (asafoetida) powder (1/2 tsp) 1 small onion (approx. 100g), finely chopped 5g ginger, chopped 3g turmeric powder (1/2 tsp) Tandoori Onion Chutney Salt, to taste Fresh coriander, for garnish

Peel and boil the potatoes in salted water until tender, about 15 minutes. Prepare the fish by cutting and marinating in our Roasted Garlic and Chilli Marinade. Pan fry or grill the fish for 4-5 minutes per side, until just cooked through. Let it cool slightly, then flake into bite-sized pieces. Season with salt and pepper as needed. Set aside. Mash the potatoes with the butter. In a small pan, heat oil and add mustard seeds and let them splutter. Add hing powder, onion, turmeric powder and ginger, and sauté until the onion is golden, about 5 minutes. Stir in our Tandoori Onion Chutney. Add this tempered mixture to the mashed potatoes and mix thoroughly, seasoning with salt to taste. Preheat the oven to 200°C. In a baking dish, layer the flaked, grilled fish and sprinkle with peas if using. Pipe the mashed potatoes over the fish, spreading evenly to cover the filling. Bake in the preheated oven for 20-25 minutes, until the top is golden brown and slightly crispy.