Place the fish into the tin or dish.
Then lay 4 anchovies over the top (shake any excess oil off).
The natural saltiness and oil on the anchovies will be enough.
Chop the chillies removing the ends and add them.
Sprinkle on the teaspoonful of ground coriander (and a gentle sprinkle of garlic salt to taste) or some black pepper if preferred (Pic. 3).
Pour the chopped tomato on top (Pic. 4) and cover with clingfilm and put in fridge overnight.
Next day /when ready to cook.
If you are unsure as to when you would want to cook this meal check your instructions with regard to food safety and hygiene and with regard to leaving uncooked fish in fridge.
Peel the skins from the potato (you will need them so keep)
Remove the ends from the carrots and wash.
Cut the potato into fairly thin slices and chop the carrot/s too.
Put the potato pieces and the carrots and the potato skins into a steamer or boil for 20/30 minutes until soft (Pic. 2).
The potatoes and carrots are to be mashed.
Switch oven on to mark 3.
When cooked, mash the potato skins and place on top of tomato (Pic. 5).
Then mash the carrot and potato together and put on top/cover.
Use a fork to smooth it out (Pic. 6).
Put some foil on top and place on top shelf of oven
Mark 3 for one hour or 1 hour and 15 minutes (depending on the type of oven you have).
Check your oven after 45 minutes and remove the foil if you want to.
When cooked and hot though tasty and yes it is very nice.
You may prefer to let it stand for an hour or two and put what’s left
(if you can’t wait to tuck in) into the fridge for a few hours and eat it cold.
I wouldn’t suggest leaving it cold in a fridge for too long but if you are anything like me at all, it won’t be anyway.
Try leaving it in the fridge for maybe 5 or 6 hours.
Try it with some green beans is a delicious accompaniment.
(Above) Served hot.
Photo above is how it looks after being in fridge for a few hours.