Balinese Curry Fish Pie

Ingredients

Scaled for your household (6 portions) · original serves 6

• Vegetable oil1 AU tbsp
• Butter70 g
  Original recipe breakdown · used in multiple steps

  • 20g butter
  • 50g melted butter
• Brown onion1
  finely chopped
• Plain flour1 AU tbsp
• Passage to India Balinese Curry Simmer Sauce375 g
• Coconut milk270 ml
• White fish fillets1¼ kg
  cut into 5cm pieces
• Baby spinach100 g
• Prepared steamed vegetables (optional)to taste
• Lemon (optional)to taste
• Filo pastry10 sheet
  Publisher allows 10–12 sheets.
• Garam masala½ tsp

Method

1. 1

   Preheat to 200°C, or 180°C fan forced. Soften onion in vegetable oil and 20 g butter for 2–3 minutes; stir in flour for 1 minute. Add Balinese sauce and coconut milk for 2 minutes until thickened.

2. 2

   Fold fish pieces and spinach into the hot sauce and transfer to a large 12-cup baking dish.

3. 3

   Brush each filo sheet with the remaining melted butter, sprinkle lightly with garam masala, scrunch and place over the filling. Bake for 20–30 minutes until pastry is crisp and fish cooked. Rest for 5 minutes and serve with vegetables and lemon.