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List of ingredients for Curried fish pie (TM)

TM
* 340g Milk
* 160g water
* 500g mixed Fish, cut into chunks - use firm fish such as Cod, Haddock, Monkfish, Pollack or Salmon
* Juice of ½ a Lemon (optional)
* 60g Butter or Olive oil
* 40g Plain flour
* 2 teaspoons of Marigold Swiss Bouillon Powder
* 1 tablespoon Curry powder, Garam masala or Pakistani basar etc
* 50g baby Mushrooms
'''For the Mashed potato'''

* 750g floury Potatoes, peeled and cut into 2cm pieces
* 500g water (if you had more than 400g if Fish liquid left over from above, you can include this as a part of the water quantity)
* ½ to 1tsp Salt
* 40g Butter
* 100g of the Steaming water
* ½ teaspoons Marigold Swiss Bouillon Powder
* 100g Milk or Cream
* ½ teaspoons Nutmeg, Grated
* Seasoning, to taste
* A little extra Butter for dotting

===Method===
'''For the pie'''
* Put the Milk and water into the TM bowl and insert the internal Steaming basket.
* Add the Fish to the basket, with the Lemon juice (if using) squeezed over it.
* Cook '''10 minutes / 100° / Speed 4'''.
* Tip out the Fish liquid and reserve.
* Set the Fish aside.
* Weigh 400g of the Fish liquid back into the TM bowl, using extra Milk if necessary to make it up to 400g.
* Add the Butter or Oil, Flour, Bouillon powder and the Curry powder.
* Cook '''4 minutes / 100° / Speed 4'''.
* Taste and season if necessary.
* Return the Fish to the Sauce and add the Mushrooms.
* Mix '''10 seconds / Speed Spoon / Reverse Blade'''.
* Transfer into an ovenproof dish, cover and reserve.
'''For the Mashed potato'''
* Having washed the TM bowl (no need to wash the basket at this stage), weigh in the water, add the Salt and insert the basket.
* Weigh the Potatoes into the basket.
* Cook '''15 minutes / Temp. Varoma / Speed Spoon'''.
* Check the Potatoes have been properly cooked and is necessary, cook a few minutes more until tender.
* Drain the Potatoes and reserve the Steaming water.
* Insert the '''Butterfly Whisk''' and add the butter, Steaming water, the Stock powder, Milk or Cream, Nutmeg and seasoning with the Potatoes.
* Mix '''2-10 seconds / Speed 4''' depending on the desired consistency - I find that 4 seconds is about right.
* Spread the Potato over the Fish mixture and make a ridge pattern with a fork.
* Dot some small pieces of Butter over the Potato.
* Bake at 220° C (425° F - gas 7), [fan Oven 200° C & reduce cooking time by 10 mins per hour] for 30-40 minutes until golden Brown.
* '''AGA Ovens''': Bake 30 minutes on rack set on lowest set of runners in the Roasting Oven.

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Recipe from: https://www.cookipedia.co.uk/wiki/index.php/Curried_fish_pie_(TM)

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