Method for Mashed Potato:

1. Boil 5 unpeeled potatoes in a large pot for 45 minutes with water and a little bit of salt.
2. 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
3. Gently peel the potatoes and transfer back into the pot on the stove.
4. Your stove should be on low heat. Mash the potatoes using a potato masher or wooden spoon.
5. Once the potatoes are coarsely mashed allow to cook for a further two minutes on low heat.
6. Gradually add in the milk and butter while mashing the potatoes further.
7. Add in the aromat, garlic powder and salt and pepper.
8. Allow the mash to slightly cook down before add to the cottage pie

Method for the curry:

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