Prep:  10 minutes
Cook:  40 minutes
Serves:  6
Average: 4.3 (33 votes)
Recipe by: Passage to India
This Punjabi fish curry pie is made with coconut milk and topped with lovely folds of crispy filo pastry. This recipe is lovely all year around, and is an interesting dish to add to your Easter menu.
Credit: Whisk Media Group

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Play Video: Punjabi Lemon Curry Fish Pie
Punjabi Lemon Curry Fish Pie
Fish Curry
Crispy Filo Topping
Fish Curry
  1. Preheat oven 200°C/180°C (fan-forced)
  2. Heat oil and butter in a pan over medium-high heat. Cook onion for 2-3 minutes or until softened. Add plain flour and cook for 1 minute
  3. Stir in Punjabi Lemon Simmer Sauce and coconut milk. Cook 2 minutes or until mixture thickens. Add fish and gently mix through hot sauce. Stir in baby spinach and mix until just wilted. Transfer fish curry to a large (12 cup capacity) baking dish
Crispy Filo Topping
  1. Brush one sheet of filo with melted butter and sprinkle over a little garam masala. Scrunch up and place on top of the fish mixture. Repeat with remaining sheets of filo, melted butter and garam masala to create a lid
  2. Bake 20-30 minutes or until pastry is golden and crisp. Stand 5 minutes. Serve immediately with wedges of lemon
Tips & Hints:
  • Choose any firm white fish such as ling, monk fish or blue-eye cod
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Elisa Metsikas
2 years 11 months ago
Absolutely loved this dish. It was super light considering there was no shortcrust pastry on the bottom, and the lemony flavours were vibrant and delicious and complimented the hearty sauce and crispy pastry perfectly. I served this with a fresh salad and yogurt. I also added prawns to th curry. Delicious!