Prepare the buttered mash by adding the milk and seasoning with salt and pepper. Add the tumeric powder and then mix really well until really smooth and fluffy. Set aside.
In a medium saucepan add a little Frylight and add the ginger and garlic. Fry until fragrant for a few seconds. Next add the coconut milk. Bring to a gentle simmer on a lower heat.
Add the spices, and chilli flakes in. Stir to combine. Add in 9/10ths of the chopped coriander then remove from the heat.
Pre-heat the oven to 180 degrees (fan). To the sauce add the spring onion and peas, then add the fish pieces and prawns. Gently mix through using a spoon. Add the mixture to an oven proof pie dish.
Cover evenly with the mashed potato using a spoon or if feeling extra fancy you could pipe it on! Bring the mash neatly right up to the edges, so you prevent leaking. I like to use a rubber spatula, the make a simple pattern using a fork. Like so...
Sprinkle over the breadcrumbs. Bake the pie in the oven covered in foil or 25 minutes then remove the foil and bake for a further 10-15 minutes until the breadcrumbs are golden brown.
Garnish with the remaining chopped coriander leaves (stalks removed), and serve up after leaving for around three minutes to cool, so delicious eaten alone or with some crusty bread or naan! :)
