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First, make the filling. Put the oil in a large ovenproof casserole on a medium heat, then fry the curry leaves, star anise, cumin seeds, shallot and garlic until fragrant.
Stir in the curry powder, paprika and a tablespoon of water, and cook for 10 minutes, until the oil separates.
Heat the oven or air fryer to 180C (160C fan)/350F/gas mark 4.
Add the carrots and potatoes to the casserole, crumble in the vegetable stock cubes and stir in 125ml water.
Cover with a lid and cook for 10-15 minutes, until the potatoes and carrots are fork-tender.
Take off the lid, stir in the cornflour and cook for another five to 10 minutes, until the sauce thickens.
Turn off the heat, stir in the frozen peas and chopped coriander, then season with the salt and pepper and set aside for five to 10 minutes to cool.
Meanwhile, take the filo out of the fridge.
Mix the melted butter with the salt, then evenly brush it over both sides of one pastry sheet.
Roughly scrunch up the pastry, lay it over the filling and tuck in the edges.
Repeat with the remaining pastry sheets until the filling is completely covered.
Sprinkle the cumin seeds over the top and bake for 20-25 minutes, until the pastry is crisp and golden.
Leave to cool for a few minutes before serving.