Method

Method for Mashed Potato:

• Boil 5 unpeeled potatoes in a large pot for 45 minutes with water and a little bit of salt.
• Once the potatoes are cooked through and soft, run under cold water and then drain them and let them cool off for atleast 5-10 minutes
• Gently peel the potatoes and transfer back into the pot on the stove.
• Your stove should be on low heat. Mash the potatoes using a potato masher or wooden spoon.
• Once the potatoes are coarsely mashed allow to cook for a further two minutes on low heat.
• Gradually add in the milk and butter while mashing the potatoes further.
• Add in the aromat, garlic powder and salt and pepper.
• Allow the mash to slightly cook down before add to the cottage pie

Method for the curry:

• In a bowl combine the flour with a little salt and pepper.
• Cut the hake into bite sizes and coat the pieces with the seasoned flour.
• In a large pan, brown the hake pieces on high heat in sunflower oil until golden brown.
• Remove the fish from the pan and set aside.
• In a large pot, sauté the onion until it becomes see-through, add in your garlic, dry thyme and grated ginger.
• When the ingredients start to become fragrant, add in the curry paste, curry powder, whole coriander & turmeric and continue to cook for one minute.
• Add in the diced tomatoes, chicken stock cube and one cup of water
• Allow the curry to cook for 25 minutes on low heat. (Keep adding water if necessary)
• Season your curry with salt & pepper and then add in the browned hake medallions & fresh coriander and cook for a further 5 minutes.
• Once your curry is done cooking, allow it to cool down for about 10 minutes
• Transfer the curry into an oven safe casserole dish.
• Using a large spoon, scoop out the mash in batches and gently place over the fish curry.
• Once your cottage pie is ready, place it into a preheated oven and bake for 15 minutes on 180 degrees
• When your pie is nice and golden, remove from the oven and allow it to cool down for a few minutes before serving!

Enjoy 🙂