Fish and Pumpkin Curry with Potatoes

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.

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.