Irene's Fish & Pumpkin in a Spicy Coconut Sauce

A healthy & hearty meal with fish & seasonal pumpkin in a fragrant coconut sauce.

Serve 3


400g fish, cut into pieces 

¾ of a butternut pumpkin, peeled & diced

2 tbp olive oil

1 clove garlic, peeled

1-2 (depends on how spicy you want your curry) chilli, deseeded

½ tsp salt

1 tbp olive oil

1 small onion, peeled and roughly chopped

½ cup chopped coriander

1 can coconut milk


1. Chop the garlic, chilli & onion in a food processor. Add the coriander, pulsing the food processor just a few times.

2. Heat the oil in a pan, fry the chopped garlic, chilli & onion for 5 minutes or until tender. Add the coconut milk, salt and pumpkin and bring to a boil. Turn the heat down and simmer for 15-18 minutes until the pumpkin is just soft.

3. Add the fish and simmer for another 5-7 minutes until the fish is cooked.

4. Serve hot.

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