Ingredients

Step by step

1. Put the eggs into a small pan and cover with cold water; bring to the boil and simmer for 7 minutes to hard-boil them. Drain into a colander; run under cold water for a minute.
2. Meanwhile, heat the oil in a small pan and toast the mustard seeds and cardamom seeds in the oil for 20-30 seconds or until fragrant – keep an eye on them as they burn easily – then tip the toasted seeds into a small dish.
3. In a medium saucepan, melt 50g of the butter and gently cook the shallots until softened. Add the chopped green chillies, the grated ginger and the curry powder and cook together for a further few minutes, stirring now and then. Add half the toasted mustard and cardamom seeds, sprinkle in the flour and cook for a further minute, stirring. Mix the fish stock and milk in a jug and add to the pan, a little at a time, stirring. Bring the sauce to simmering point and continue to stir until thickened, then take off the heat. You don't need to season at this stage, as the smoked haddock you'll add later will make the filling salty enough.
   Tip

   All this dish needs on the side is a bowl of seasonal greens or the ultimate accompaniment to any fish pie – buttered peas
4. Preheat the oven to 180°C, fan 160°C, gas 4. Peel and roughly chop the hard-boiled eggs. Tip the sauce into a mixing bowl and add both types of raw haddock, the tomatoes, coriander, parsley, lemon zest and juice and eggs and tip the mix into an ovenproof dish that has a capacity of about 2.5 litres.
5. For the topping, melt the remaining 100g of butter in a frying pan and cook the spring onions for 3-4 minutes until they have softened. Take the pan off the heat, add the breadcrumbs and the reserved toasted seeds and mix together.
6. Scatter the topping evenly over the filling and transfer the dish to a baking tray. Bake the pie for 45-60 minutes, covering the top with foil halfway through if it is over-browning. Once out of the oven, leave the pie to settle for 15 minutes before serving.