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