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Squash and Fish Curry

5 from 1 vote
Course: Main, Main Course
Cuisine: Indian
Keyword: fish curry, fish curry recipe, how to cook curry, how to cook squash and fish curry, squash and fish curry, squash curry, squash curry recipe
Author: Olive
I really like curry and squash is one of my favorite veg, and unlike other veggies, I don’t mind if it’s over-cooked ’cause I like it soft and mushy but not too much though or it’ll be like eating baby food..yikes.
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Ingredients (click ingredient to buy it)


  • Skim the thick creamy top off the tin of coconut milk and put it, over medium heat, into a large saucepan or casserole with the curry paste.
  • Let it sizzle and, using a fork, whisk or wooden spoon, beat milk and paste together until combined.
  • Still beating gently, add the rest of the coconut milk, fish stock, fish sauce, sugar, lemongrass, lime leaves and turmeric.
  • Bring to a boil and then add the pumpkin.
  • Cook on fast simmer until the pumpkin is tender, about 15 minutes.
  • Add the fish fillet; when it's cooked through, about 3-4 minutes, stir in any green veg you're using - sliced, chopped or shredded as suits - and tamp down with a wooden spoon. 
  • Squeeze in the juice of half a lime, stir and taste and add the juice of the remaining half if you feel it needs it.
  • Take the pan off the heat or decant the curry into a large bowl, and sprinkle over the coriander; if using.
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