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Fish Curry with Corn & Pumpkin
Heat half the oil in a large saucepan. Stir onion over heat until softened. Add paste and continue stirring until fragrant.
Add coconut milk, stock, pumpkin, corn and pepper, then place lid on saucepan. Simmer over low heat, stirring occasionally, for about 10 minutes or until vegetables are tender.
Meanwhile, heat remaining oil in a large frying pan. Pan-fry fish, skin-side down, about 3 minutes or until skin is crisp. Cook other side until cooked as desired.
Stir sauce, juice and sugar into vegetable mixture; stir in spinach. Divide curry among serving bowls; top each with two pieces of fish.
- 2 tbsp peanut oil
- 1 brown onion, sliced thinly
- 75g red curry paste
- 410ml coconut milk
- 250ml fish stock
- 600g butternut pumpkin, cut into 2cm cubes
- 230g baby corn, halved lengthways
- 2 red peppers, coarsely chopped
- 6 180g white fish fillets, skin on (i.e. cod, hake, or coley)
- 1 tbsp fish sauce
- 2 tbsp lime juice
- 2 tsp brown sugar
- 150g baby spinach leaves
Publication Date: October 26, 2016.