Cook potatoes in salted water for 15 minutes or until tender.
Preheat oven to 200 degrees C. Remove white bulb ends from spring onions and roughly chop. Finely slice the green tops and set aside.
Spread fish chunks on a baking tray and scatter over the chopped white spring onion bulbs. Drizzle with 2 tablespoons of the olive oil and sprinkle with salt and pepper. Roast for 6 minutes.
Drain off liquid and put fish into a 2.5 litre ovenproof dish. Drain potatoes well, add milk and egg then mash.
Melt butter in a small pan, add the green spring onion tops and cook for 1 minute.
Add turmeric and stir for 30 seconds and then add it all to the mashed potato and mix well. Add salt and pepper to taste.
Heat remaining olive oil in a large frying pan, add zucchini and fry for 5 minutes. Add cardamom pods and fry for 30 seconds. Stir in passata and bring to boil then simmer for 1 minute. Season with salt and pepper, remove from heat and cool. Remove cardamom pods.
Pour sauce over fish and spring onions and cover it all with the mashed potatoes so the sauce and fish are covered. Rough up the top with a fork.
Altered ingredient amounts.
I did not use the whole pods of cardamoms but removed the husks. Saves having to fish them out later.
I used less fish and potato (still served 4 easily).
Also substituted Spanish onion for spring onion and that was fine (but didn't have any green tops for the mash topping).
Also - see review for other comments. - 05 Jan 2010
This is a great-tasting recipe - but I would not classify it as 'easy' - it is quite fiddly, has a number of steps and requires quite a few cooking containers and utensils.
I certainly would make it again as it was a great hit with the family and has a lovely flavour. However I re-wrote the instructions for myself in a way which I find easier to follow (and also omitting the duplication of egg and milk ingredients). - 05 Jan 2010