Fish and Pumpkin Curry with Potatoes

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Fish and Pumpkin Curry with Potatoes
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Health Score:
9,5 / 10
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation

Ingredients

for
4
Ingredients
500 grams potatoes (waxy)
500 grams Hokkaido pumpkin
1 onion
2 Tbsps vegetable oil
1 tsp red Curry paste
400 grams Coconut milk (unsweetened, canned)
200 milliliters Vegetable broth
500 grams white, flaky fish fillets (such as Nile perch)
salt
peppers
lemon juice
mint (or Thai basil)
How healthy are the main ingredients?
potatoHokkaido pumpkinCoconut milkonionsaltmint

Preparation steps

1.

Rinse and peel the potatoes. Rinse the pumpkin (it does not have to be peeled). Cut potatoes and pumpkin into cubes about 1 ½ cm (approximately 1/2 inch). Peel the onion and cut into narrow columns. Heat the oil in a wok or deep frying pan. The curry paste and cook for 1 minute. Then add the onion and stir for 1-2 minutes. Add the coconut milk and vegetable broth and bring to a boil.

2.

Add the diced potatoes in the boiling coconut milk and cook for about 10-15 minutes. Add the pumpkin and cook for 5-8 minutes more. Meanwhile, rinse the fish and pat dry. Cut into 2 cm (approximately 3/4 inch) cubes. Season with salt, pepper and lemon juice. Add the fish to the potato and pumpkin mixture and leave for about 5 minutes on low heat until done. 

3.

Season the curry with salt, pepper and lemon juice. Optionally, serve garnished with mint or Thai basil.