Blanch all the vegetables in salted water till al dente and refresh. Sweat the chillies, then add the curry and the herrings. Cook lightly on both sides. Add the stock and reduce. Add the coconut cream and double cream. Simmer for 5 minutes. Turn the fish and cook for a further 5 minutes. Remove the fish. Cool and flake. Return to the sauce. Add the vegetables and all the spring onions. Place the filo circles individually on greased baking sheets. Brush lightly with water and bake for 10-15 minutes at 200C until they are golden brown leaves. Place a filo disc on a plate and spread some of the herring mix on to it. Cover with another filo disc. Add more herring mix and top with a third filo disc. Toss the remaining vegetables in butter and sprinkle around it. Dust the top mix with a little paprika.
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|Serving Size: 1 Serving (696g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 522 (81%)|
|Amt Per Serving||% DV|
|Total Fat 58g||77 %|
|Saturated Fat 38.6g||193 %|
|Monounsaturated Fat 12.9g|
|Polyunsanturated Fat 2.4g|
|Cholesterol 128.8mg||40 %|
|Sodium 394.6mg||14 %|
|Potassium 1367.5mg||36 %|
|Total Carbohydrate 31.5g||9 %|
|Dietary Fiber 7.3g||29 %|
|Sugars, other 24.2g|
|Protein 8.2g||12 %|
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Calories per serving: 642
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