Hey everyone, I hope you are having an incredible day today. Today, I will show you a way to prepare a special dish, spiced fish filoparcel. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This will be really delicious.
Make your own flavoured couscous by mixing your favourite spice mix into plain couscous. Spiced Apple Filo Parcel recipe: Filo pastry filled with apples, sultanas, lemon and cinnamon. This light desert is perfect for a guilt free way to warm you up in winter!
Spiced Fish FiloParcel is one of the most popular of recent trending foods on earth. It is easy, it is fast, it tastes yummy. It’s enjoyed by millions daily. They’re nice and they look fantastic. Spiced Fish FiloParcel is something that I have loved my entire life.
To get started with this particular recipe, we must prepare a few ingredients. You can have spiced fish filoparcel using 16 ingredients and 9 steps. Here is how you cook that.
The ingredients needed to make Spiced Fish FiloParcel:
- Make ready 4 sheets filo (2 per parcel)
- Get melted butter to brush pastry
- Make ready 6 king prawn
- Prepare 2 sml fillet of fish, basa, salmon, cod etc your choice
- Take 1 sml brown onion
- Take 1 garlic clove
- Take big handful frozen peas
- Get 1 tsp turmeric
- Make ready 1 tsp garam masla
- Take 1 tsp cumin
- Get 1/2 tsp black mustard seeds
- Take 1 red chilli
- Take 1 tsp ground coriander
- Make ready 1/2 bunch fresh coriander
- Make ready 1/2 tin coconut milk
- Make ready to taste salt and pepper
Serve in wedges with a green salad or some roasted veg. Discover our best filo pastry recipes that guarantee a crispy filo pastry every time. All of the recipes have been triple-tested by the Good Housekeeping Cookery Team. These Quorn filo pastry parcels are delicious home made filo pastry parcels filled with lightly spiced Quorn Mince, carrots and onion.
Steps to make Spiced Fish FiloParcel:
- In a pan heat some oil and butter and lightly fry the onion and all the spices.
- Add the coconut milk to the spices and bring to a simmer.
- Add the fish and poach.
- Add the chilli and frozen peas and stir through.
- Take off the heat and allow to cool.
- Chop the coriander and add to the mixture.
- Lay one filo sheet like a square on a board and brush with butter, place another sheet on top with the corner in the middle at the top so there are corners sticking out all the way around, brush with butter again and spoon the fish mixture into the centre of the pastry. They bring the corners all together and scrunch up at the top and brush with butter again (grate a little parmesan on top if you like, optional)
- Pop into a preheated oven, about 190, for aprox 20mins or until piping hot.
- Serve with a side salad and turmeric roasties.
We do eat white meats such as chicken and turkey and of course fish, all of which you'll find many recipes here for. Please log in to save or rate. Make your own flavoured couscous by mixing your favourite spices into plain couscous. Spicy chicken and rice are bundled together in in a lovely crisp parcel of buttery filo pastry in this easy, yet unusual, chicken supper. Add the chicken and spices and cook on a low heat for three minutes, taking care that the spices do not burn.
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