One-pan coconut fish curry pie

Method

• step 1

  Heat the oven to 200C/180C fan/ gas 6. Cook the sweet potatoes in boiling water for 7-10 mins. Drain and set aside.

• step 2

  Heat 1 tsp oil in a 20cm ovenproof pan over medium heat. Add the mustard seeds and as they start to pop, add the garlic and curry leaves. Stir for 1 min to prevent burning.

• step 3

  Stir in the tomatoes, coconut milk, turmeric, coriander and a pinch of salt. Bring to a simmer. Cover and cook on a medium heat for 5-7 mins until the tomatoes are soft. Uncover and stir in the petit pois and sweet potatoes. Nestle in the fish.

• step 4

  Roughly scrunch the filo sheets and use them to cover the curry.

• step 5

  Brush the filo with the remaining 1 tsp oil. (You can add a pinch of turmeric to the oil before brushing for added colour). Bake for 20 mins or until the pastry turns crisp and golden. Serve immediately.