One-pan coconut fish curry pie
Serves 2
Easy
Prep:
Cook:
This is a delicious and comforting fusion pie, combining a spiced coconut fish curry with a light, crispy layer of filo pastry. I’ve used haddock but any firm fish works.
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Showing items 1 to 3 of 6
- 250g sweet potatoescut into cubes
- 2 tsp olive oil
- 1/4 tsp mustard seeds
- 1 tsp garlic paste
- 10 fresh or dried curry leaves
- 100g cherry tomatoes
- 150ml low-fat coconut milk
- 1/2 tsp turmeric
- Handful of corianderchopped
- 280g haddockcut into small chunks
- 160g frozen petit pois
- 60g filo pastry
Nutrition: per serving
- kcal460low
- fat11g
- saturates6g
- carbs51g
- sugars17g
- fibre10ghigh
- protein33g
- salt0.6g
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.
