Blanch all the vegetables in salted water until al dente and refresh. Sweat the chillies, then add in the curry and the herrings. Cook lightly on both sides. Add in the stock and reduce. Add in the coconut cream and double cream. Simmer for 5 min. Turn the fish and cook for a further 5 min. Remove the fish. Cold and flake. Return to the sauce. Add in 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 min at 200C till they are golden leaves. Place a filo disc on a plate and spread some of the herring mix on to it. Cover with another filo disc. Add in 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.