Kingfish pie

Dough

• 150 g water
• 350 g flour
• 1 egg
• 25 g milk powder
• 30 g vegetable oil, plus extra for greasing
• 1 tsp salt

King fish filling

• 600 g white fish fillet, skinless, boneless (e.g. kingfish), cut into cubes
• 50 g lemon juice, freshly squeezed
• 1 tsp salt
• 50 g tamarind paste
• 50 g hot water
• 50 g fresh coriander, roughly chopped
• 2 garlic cloves
• 200 g red onions, cut into quarters
• 1 tsp ground cumin
• 1 tbsp vegetable oil
• 300 g tomatoes, cut into quarters
• 1 tsp sugar
• 2 tsp vegetable stock paste, homemade
  or 2 vegetable stock cubes (each for 0.5 l)
• 1 tbsp dried chilli flakes, adjust to taste

Assembly and baking

• vegetable oil, for greasing
• flour, for dusting
• 50 g toasted pine nuts
• 1 egg, lightly beaten with 1 tbsp water