Punjabi Curry Fish Pie with Filo Pastry Recipe
A tasty and easy curried fish pie with filo pastry and creamy coconut milk. Make this Punjabi fish curry for dinner or as an interesting Easter dish.
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Cooking tools:
- Pastry brush
- Baking dish
- Oven
- Stove
- Pan
- Wooden spoon
- Chef's knife
- Cutting board
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
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