Punjabi Lemon Curry Fish Pie

6 40Min
6 40Min

Punjabi Lemon Curry Fish Pie

Method

  1. Preheat oven 200°C/180°C (fan-forced).
  2. Heat oil and butter in a pan over medium-high heat. Cook onion for 2-3 minutes or until softened. Add plain flour and cook for 1 minute.
  3. Stir in Punjabi Lemon Simmer Sauce and coconut milk. Cook 2 minutes or until mixture thickens. Add fish and gently mix through hot sauce. Stir in baby spinach and mix until just wilted. Transfer fish curry to a large (12 cup capacity) baking dish.
  4. Brush one sheet of filo with melted butter and sprinkle over a little garam masala. Scrunch up and place on top of the fish mixture. Repeat with remaining sheets of filo, melted butter and garam masala to create a lid.
  5. Bake 20-30 minutes or until pastry is golden and crisp. Stand 5 minutes. Serve with wedges of lemon.

 

NOTES/TIPS:

Choose any firm white fish such as ling, monk fish or blue-eye cod.

What You'll Need

  • 1 tablespoon vegetable oil
  • 20g butter
  • 1 onion, finely chopped
  • 1 tablespoon plain flour
  • 1 x 375g Passage to India Punjabi Lemon Simmer Sauce
  • 270ml coconut milk
  • 1.2kg white fish fillets, cut into 5cm pieces
  • 100g baby spinach leaves
  • Steamed vegetables and lemon wedges to serve
  • 10-12 sheets of filo pastry
  • 50g melted butter
  • ½ teaspoon garam masala

What You'll Need

Method