Punjabi Curry Fish Pie with Filo Pastry Recipe | myfoodbook

Ingredients

• 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