To celebrate National Fish & Chips Day, this pie has everything you need – and want!
Melt the butter over a medium heat in a saucepan. Add the onion, garlic and ginger and gently fry until soft and translucent, around 10 minutes.
Add the curry powder, turmeric and vinegar and stir until all combined.
Slowly pour in the chicken stock, stirring, then leave to simmer on a low heat for 30 minutes.
Mix the cornflour with 3 tsp water and pour into the curry sauce, stirring.
Stir the sauce until thickened, then set aside.
Peel the potatoes and cut into chunky chips, boil for 3 minutes, then drain and set aside.
Bring the peas to a boil and cook for 5 minutes. Drain, then add 20g butter and mash until fairly smooth.
Spread the mashed peas into the bottom of a pie dish.
Cut the fish into chunks.
In a pan, melt 60g (2oz) butter, then stir in the flour to make a paste. Slowly add the milk to make a smooth roux.
Preheat the oven to 180°C/Gas Mark 4.
Add the fish chunks and chopped parsley to the sauce, season, stir, then sit on top of the peas.
Place the cooked chips on top, brush with oil, then bake the pie for 35-45 minutes until the chips are golden. Serve with the curry sauce.