1kg/2.2lbs fish fillets, trout skinned and in chunks
3 tbsp. vegetable oil
3 medium onions, diced
3 garlic cloves, minced
6 large tomatoes, diced
1 medium size green pepper, deseeded and diced
Salt and pepper
2 tbsp. fish/mild curry powder
2kg/4.4lb mashed potato
3 eggs, beaten
Dr. Anne Merriman’s Fish Pie
Preheat the oven to 180°C/350°F/ Gas Mark 4. Cut the fish fillets into small pieces and set aside. Place cooking oil in a pan and put on a medium heat and add the onions and garlic; fry gently until soft, around six to eight minutes. Next, add the tomato and green pepper and fry until softened.
Add the fish and season with salt, pepper and curry powder. Simmer on low heat for ten minutes. Add a splash of water if the mixture is too dry.
Place the mixture into an over-proof dish and cover with mashed potato. Brush with beaten egg and bake in the hot oven for around 30 minutes until brown.