Spiced sweetcorn chowder fish pie

Creamy, spiced sweetcorn chowder forms the base of this comforting dish, topped with tender fish and a golden mashed potato crust

2 tbsp olive oil (or rapeseed oil)
1 leek , chopped
1 tbsp mild curry powder
16 curry leaves
2 tbsp plain flour
400g can of coconut milk
300g fish pie mix , containing some smoked fish (such as smoked haddock) and some oily fish (such as salmon or trout)
150g king prawns
100g frozen sweetcorn
1 lime , juiced
6 sheets of filo pastry
1 tbsp nigella seeds

Heat 1 tbsp oil in a large pan set over a medium heat. Add the leek and fry for a few minutes to soften. Stir in the curry powder, 8 curry leaves and the flour, toasting the spices for a minute or two. Add the coconut milk, a little at a time to begin with, mixing into the flour to make a smooth sauce, before adding more. Bring to a gentle simmer and season the sauce well.
Turn off the heat and add the fish pie mix, prawns, sweetcorn and a squeeze of lime juice. Spoon the mixture into a baking or pie dish.
Heat the oven to 200C/180C fan/gas 6. Unwrap the filo and remove one sheet, keeping the rest covered with a tea towel to prevent it from drying out. Brush the sheet with a little oil and scrunch it into a loose ball, then place it on top of the pie filling. Continue with 5 more sheets of pastry, until the top of the pie is covered. Rub the remaining curry leaves in a little oil and poke them into the dips in the pastry. Sprinkle the top with nigella seeds.
Bake in the centre of the oven for 30 mins, until the pastry topping is golden and crunchy. Serve with cooked veg or salad.