Ingredients: 

• 8 pieces of frozen fish fillet (I’m using frozen Perch with its skin on)
  Marinate these pieces with 1-2 tsp of fish curry powder, half a tsp of chilli powder, salt and pepper.

For the filling: 

• 1 large onion, sliced thinly

• 1 large potato, cubed small

• 2 tsp fish curry powder

• 1 tsp chilli powder

• 200g boxed chopped tomatoes

• 200ml whipping cream

• 1 tsp Garam Masala

• 1 tsp wholegrain mustard

• 4-5 cubes frozen spinach / 1 cup fresh spinach leaves

For the topping:

• 6-8 sheets of frozen phyllo pastry (thawed)

• 50g butter, melted

• 1/2 tsp cumin seeds, crushed

• 1/2 tsp of black peppercorns, crushed

Method: 

1. In a pot, heat some coconut oil and pan fry fish fillets till golden brown. Set aside.

2. Using the same pot, add more oil (if necessary) and throw in the sliced onion. Sauté till soft and translucent before adding the cubed potatoes.

3. Next, add the fish curry powder and chilli powder. Sauté till fragrant. Then pour in the chopped tomatoes followed by the whipping cream. Let it simmer away before adding the Garam Masala and wholegrain mustard.

4. Once potatoes are cooked, add the frozen spinach cubes and let it cook till the leaves are thawed and incorporated with the curry. Season to taste.

5. Add the fried fish fillets and let it simmer gently for 5-6 minutes.

6. Pre-heat oven to about 180-200C.

7. Brush melted butter on each phyllo pastry before scrunching it up to form a wheel. It doesn’t need to be perfect so have fun with it. You can even crumple it up into a loose ball!

8. Place the scrunched-buttered pastry on top of the pie filling (I’m using the same pot I cooked my filling in - just make sure the pot you use can be used for both stove top and oven). Cover the surface of the pie with as many phyllo pastry needed.

9. To finish, using a mortar and pestle, gently crush the cumin seeds and black peppercorns before adding it to the leftover melted butter. Mix well and dab the flavoured butter on the top of the pie crust.

10. Into the oven for 30 minutes or till pastry is golden brown and crispy!