One-pan coconut fish curry pie
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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Prep:20 mins
Cook:45 mins
- Serves 2
- Easy
Nutrition per serving
-
kcal 460
-
fat 11g
-
saturates 6g
-
carbs 51g
-
sugars 0g
-
fibre 10g
-
protein 33g
-
salt 0.6g
Ingredients
- 250g sweet potatoes , cut 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 coriander , chopped
- 280g haddock , cut into small chunks
- 160g frozen petit pois
- 60g filo pastry
Method
Heat the oven to 200C/180C fan/ gas 6. Cook the sweet potatoes in boiling water for 7-10 mins. Drain and set aside.
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.
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.
Roughly scrunch the filo sheets and use them to cover the curry.
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.
