Smoky fish and squash curry
Ingredients
- Onion: 2, diced
- Garlic: 2 clove, finely chopped
- Smoked fish: 400g, cut into bite-size pieces (Either haddock or basa)
- Coriander: 10g (Optional)
- Red chilli: 2, sliced (Replace with chilli flakes or powder)
- Creamed coconut: 100g (More is better)
- Ginger: 60g, finely chopped or grated (Use ground ginger for speed)
- Stock cube: 2
- Ground coriander: 2 tsp
- Ground turmeric: 2 tsp
- Squash: 400g, peeled and cut into bite-size pieces (alternatively use sweet potato)
- Water: 700ml, boiling
- Naan Bread (Optional)
Method
- Soften the onion in a pan.
- Make the stock and add the creamed coconut.
- Add the garlic, ginger, ground coriander, ground turmeric, chilli and the squash and mix well.
- Pour in the stock and cook for 15-20 mins or until the squash is soft and the stock has thickened.
- Add the smoked fish and cook for 5 mins or until cooked through.
- Serve and garnish with corriander.