Curry Fish Pie

All of my kids love this dish. Its flavorful and loaded with cancer-fighting spices, without a lot of heat.

2 tablespoons olive oil
4 cloves of garlic, chopped
1-2 fresh red chilies, chopped
2 small handfuls of curry leaves
1½ teaspoons black mustard seeds
1 teaspoon fenugreek
1 teaspoon turmeric
1 teaspoon curry powder
1 lb potatoes
2 tablespoons unsalted butter
2 onions
1 thumb-sized piece of ginger, minced
1 can light coconut milk
1 bag frozen spinach, defrosted
1 lemon, juice and rind
2 ripe tomatoes, chopped
1 lb fresh or frozen wild fish, such as cod or salmon, fillets or pieces.

Roughly chop the potatoes and boil in salted water until fork tender. Drain most of the water, reserving some of the potato water for desired consistency.  Mash potatoes, add butter, sea salt and pepper to taste. Add some potato water as needed. Set the mashed potatoes aside.

Heat a frying pan over medium-low heat. Add the olive oil followed by the garlic and chilies. Sauté while stirring for about 30 seconds.  Add the curry leaves, mustard seeds, fenugreek, turmeric, and curry powder and sauté for 5 minutes.  Next, add the onions and ginger and sauté another 5-10 minutes, until the onions are soft. Turn off the heat now.

Squeeze the spinach to get most of the water out then add to the onion and spice mixture in the pan. Stir in the coconut milk, lemon juice, and lemon zest. Add sea salt and pepper to taste. Transfer to a nice high-sided baking dish (9 x 13) and spread out evenly over the bottom. Scatter the chopped tomatoes over. Now place the fish or pieces of fish evenly over the tomatoes.  Spread the mashed potatoes on top. If desired, dot the top of the mashed potatoes with butter.

Bake in a preheated 350 degree oven for about 30 minutes or until golden brown and bubbling.

Enjoy!