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Place the potatoes in a large, microwave-proof bowl, then microwave for 10-12 minutes, or until the potatoes are cooked through (a small knife should be able to be inserted into the potatoes and withdrawn easily). Allow to cool, then scoop the flesh from the potatoes (reserving the skins for another use) and roughly chop the flesh.
While the potatoes are cooking, heat the milk in a medium saucepan to a light simmer, then add the fish fillets and cook for 6-8 minutes. Remove the fish and drain, reserving the poaching milk, then flake the fish into large pieces.
Preheat the oven grill. Heat a second saucepan over medium heat, then add the butter and onion. Cook, stirring for 3 minutes, or until softened, then stir through the flour. Add the stock powder and curry powder to the pan, stir, then add as much reserved poaching milk as needed to create a sauce around the consistency of pouring cream. Season the sauce with celery salt, then stir in the fish pieces, roughly chopped potatoes, spring onions and parsley. Season to taste.
Transfer the stew to a round baking dish, then scatter over the grated cheese. Grill until the cheese is browned, then serve with buttered slices of bread, green salad and lemon wedges on the side.