Squash and Fish Curry
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.
Ingredients
- 400 ml Coconut Milk
- 2 tablespoons Yellow Curry Paste or red thai curry paste
- 350 ml Fish Stock or you can use water
- 3 tablespoons Fish Sauce
- 2 tablespoons Palm Sugar or caster sugar
- 3 stalks Lemon Grass each cut into three and bruised with the flat of a knife
- ½ teaspoon Turmeric
- 1 kg Squash peeled and cut into bite-sized chunks
- 500 g Fish Fillet bite-sized chunks
- 1 pc Lime Juice to taste ( I used calamansi juice)
- Coriander Powder to garnish
Instructions
- 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.
Tried this recipe?Let us know how it was!