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
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
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
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
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!