निर्देश

• 1 - Poach the fish:
  Place fish fillets in a shallow pan with enough water to barely cover. Gently poach for 6-8 minutes until opaque. Drain, flake, and set aside.
• 2 - Cook the pickling sauce:
  Heat oil in a saucepan on medium. Sauté onions until translucent, about 4 minutes. Stir in turmeric, curry powder, coriander seeds, peppercorns, and bay leaves. Cook 1 minute before adding vinegar, sugar, salt, and raisins. Simmer 5-6 minutes, until slightly thickened.
• 3 - Combine fish and sauce:
  Carefully remove bay leaves, then gently fold poached fish into the sauce. Allow to cool to room temperature.
• 4 - Prepare Pastry Shells:
  On a lightly floured surface, roll out puff pastry to 3mm thickness if needed. Cut 12 rounds to line greased muffin/cupcake tins, pressing gently up sides to form cases.
• 5 - Fill and top tarts:
  Spoon cooled pickled fish mixture into the pastry-lined tins. Cut out another 12 pastry rounds for lids, sealing edges with a fork. Brush tops lightly with beaten egg.
• 6 - Bake the tarts:
  Preheat oven to 200°C (390°F). Bake tarts for 20-25 minutes until pastry is golden and crisp. Cool in tins 5 minutes before lifting out.
• 7 - Garnish & Serve:
  Serve slightly warm or at room temperature, garnished with fresh chopped cilantro if desired.