Put 1 tablespoon of butter into a pan and melt
Chop the leeks (slice into rounds and then chop each round in half) and add to the pan
Cook gently for around 10 minutes until the leeks have softened and taken on a little colour
Meanwhile, de-seed the chilli and chop finely. Peel and mince the garlic & ginger and roughly chop the fresh coriander leaves
When the leek has softened, add the chilli, ginger and garlic to the pan. Stir and cook for 1 minute
Next add the ground spices - cumin, coriander, garam masala, and turmeric. Stir and cook for 1 more minute then remove the pan from the heat
Spoon the mashed potato into the pan and mix in
Next, scatter in the cooked fish and the chopped coriander. Stir until well distributed
Season with ¼ teaspoon salt and ⅛ teaspoon ground black pepper. Mix and taste. Add more seasoning to suit personal preferences
If times allows, let the potato mixture to cool for 30 minutes - it will firm up as it cools, making it easier to shape