How to make it… 1. Cook the prawns in a little water in a pan until they turn pink (about 5 minutes). Allow to cool and peel. Set aside. 2. Heat the milk gently in a pan until it bubbles gently, add the Spice Mix and onion and cook for 1 minute. 3. Add the fish and poach for until it is cooked through (about 7–8 minutes). 4. Add the fish to a baking dish of about 22cm x 22cm and flake it (any skin should peel off easily and you can discard this). Spread the prawns and the parsley evenly on top of the fish. 5. In another pan heat the butter to a medium heat, add the flour and mix for 1 minute. 6. Turn down the heat to low, add the milk (not the solids) bit by bit to the butter and flour. Add the cream and cook gently for 5 minutes, constantly mixing to avoid it sticking. 7. Add the solids (you can remove the whole spices if you don’t want them in the pie), warm through, then pour over the fish and prawns evenly. Add salt. 8. Spread the Aloo Bhorta evenly on top of the sauce. 9. Heat the oven to 200 C and cook for 30 minutes. The potato should be slightly browned on the top.