Fish and pumpkin curry
This fish and pumpkin curry features tender white fish and creamy coconut milk, enhanced by aromatic curry paste and vibrant green beans. The dish is straightforward to prepare, making it suitable for weeknight dinners or special occasions.
Cook time 25 min
Prep time 25 min
Ingredients:
1 tbsp peanut oil1 onion
2 tbsp curry paste
8 cups pumpkin
2 cups coconut milk
1 cup water
1 cup green beans
1 lb white fish
1 tbsp fish sauce
Fish and pumpkin curry is a delectable and nutritious dish that's perfect for any season. The combination of tender white fish, creamy coconut milk, and flavorful curry paste makes this a crowd-pleaser. The addition of pumpkin and green beans not only adds a lovely texture but also boosts the nutritional value. This recipe is simple enough for weeknight dinners yet impressive enough for special occasions.
Instructions:
Start by finely chopping the onion. Peel and cube the pumpkin. Trim and halve the green beans. Cut the fish into chunky pieces.
In a large pot or deep skillet, heat 1 tablespoon of peanut oil over medium heat.
Add the finely chopped onion to the pot and sauté for about 5 minutes, or until the onion becomes soft and translucent. Add 2 tablespoons of curry paste and continue to sauté for another 2 minutes, ensuring the paste is well integrated with the onions.
Toss in the 8 cups of cubed pumpkin. Pour in 2 cups of coconut milk and 1 cup of water. Stir well to mix the ingredients. Bring the mixture to a gentle boil.
Reduce the heat to low and let the curry simmer for about 15 minutes, or until the pumpkin starts to soften.
After 15 minutes, stir in the 1 cup of halved green beans and the 1 lb of fish chunks. Allow the curry to simmer for another 10 minutes, or until the fish is cooked through and flakes easily with a fork, and the green beans are tender but still vibrant.
Stir in 1 tablespoon of fish sauce. Taste the curry and adjust the seasoning if necessary, adding more fish sauce if needed.
Ladle the fish and pumpkin curry into bowls and serve hot. Enjoy it on its own or with a side of steamed rice or naan bread.
This fish and pumpkin curry is a delightful blend of flavors and textures that will leave your taste buds satisfied. Whether you're a fan of curries or just looking to try something new, this dish is sure to become a favorite. Serve it with steamed rice or warm naan bread to complete the meal. Enjoy the rich, aromatic experience and the hearty satisfaction this curry brings!
Fish and pumpkin curry FAQ:
The fish should simmer for about 10 minutes after adding it to the curry. It is cooked when it flakes easily with a fork.
Yes, you can use frozen fish. Just ensure it is fully thawed before adding it to the curry for even cooking.
You can substitute coconut milk with almond milk or oat milk for a dairy-free option, but it may alter the flavor. For richness, try using heavy cream if lactose is not an issue.
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave before serving.
You can use any firm white fish, such as cod, haddock, or tilapia, as they hold up well during cooking and complement the curry flavors.
Tips:
- Cut all your vegetables ahead of time to make the cooking process quicker and smoother.
- Adjust the amount of curry paste based on your spice preference. You can also add fresh chili if you like it extra spicy.
- Choose a firm white fish like cod or halibut to ensure the fish holds together well during cooking.
- Cook the curry on medium-low heat to allow the flavors to meld together without burning the ingredients.
- Garnish with fresh cilantro or Thai basil for an extra burst of freshness and flavor.
- This curry tastes even better the next day as the flavors continue to develop. Store in an airtight container in the refrigerator.
Nutrition per serving
6 ServingsCalories 360kcal
Protein 18g
Carbohydrates 20g
Fiber 4.03g
Sugar 10g
Fat 24g
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