Discover Pumpkin Curry with White Fish
A rich and creamy pumpkin curry with tender chunks of white fish, infused with aromatic spices and coconut milk. Perfect for a comforting dinner that’s both flavorful and healthy.
Equipment
- 1 Knife
- 1 Cutting board
- 1 large saucepan
- 1 Wooden spoon
- 1 measuring cups
- 1 Measuring spoons
- 1 serving bowls
Ingredients
- 2 tbsp vegetable oil
- 1 medium onion finely chopped
- 3 garlic cloves minced
- 1- inch piece ginger grated
- 1 tbsp curry powder
- 1 tsp ground turmeric
- 1/2 tsp chili flakes optional
- 2 cups pumpkin peeled and cubed
- 1 can 400 ml coconut milk
- 250 g white fish fillets cut into chunks (e.g., cod or tilapia)
- Salt and pepper to taste
- Fresh cilantro for garnish
- Juice of 1 lime
Instructions
- Heat the oil in a large saucepan over medium heat. Add onion, garlic, and ginger, and sauté until fragrant and translucent.
- Stir in curry powder, turmeric, and chili flakes, cooking for 1 minute.
- Add pumpkin cubes and coconut milk, bring to a simmer. Cover and cook for 12-15 minutes, until pumpkin is tender.
- Gently add the white fish chunks, simmer for 5-7 minutes until the fish is cooked through.
- Season with salt, pepper, and lime juice.
- Serve hot, garnished with fresh cilantro.
Notes
- Adjust chili flakes for spiciness according to your preference.
- You can substitute pumpkin with butternut squash if desired.
- Serve with steamed rice or naan for a complete meal.