Fish Pumpkin Curry with Potatoes
Fish pumpkin curry with potatoes is a recipe featuring fresh ingredients from the fish curry category. Try this and other recipes from Spoonsparrow!
Ingredients
- 500 g potatoes (firm boiling)
- 500 g Hokkaido pumpkin
- 1 onion
- 2 tbsp oil
- 1 tsp red curry paste (Asian market)
- 400 g unsweetened canned coconut milk
- 200 ml vegetable broth
- 500 g firm white fish fillet (e.g., victoria fish)
- Salt
- black pepper (ground)
- Lemon juice
- mint or Thai basil
Instructions
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1.
Peel and wash the potatoes. Wash the pumpkin (Hokkaido does not need peeling). Dice potatoes and pumpkin into about 1½ cm cubes. Peel the onion and cut it into thin slivers. Heat oil in a wok or deep pan. Sauté the curry paste for 1 minute. Add the onion and cook, stirring, for 1–2 minutes until fragrant. Pour in coconut milk and vegetable broth and bring to a boil.
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2.
Add the potato cubes to the boiling coconut mixture and simmer for about 10–15 minutes. Add the pumpkin and cook for another 5–8 minutes. Meanwhile, rinse the fish, pat dry, cut into 2 cm cubes, and season with salt, pepper, and lemon juice. Add the fish to the pot and let it gently finish cooking over low heat for 5 minutes.
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3.
Season the curry with additional salt, pepper, and lemon juice as needed, garnish with mint or Thai basil, and serve hot.
