Smoky fish and squash curry
Ingredients
- Onion: 3, diced
- Garlic: 3 clove, finely chopped
- Smoked fish: 600g, cut into bite-size pieces (Either haddock or basa)
- Coriander: 15g (Optional)
- Red chilli: 3, sliced (Replace with chilli flakes or powder)
- Creamed coconut: 150g (More is better)
- Ginger: 90g, finely chopped or grated (Use ground ginger for speed)
- Stock cube: 3
- Ground coriander: 3 tsp
- Ground turmeric: 3 tsp
- Squash: 600g, peeled and cut into bite-size pieces (alternatively use sweet potato)
- Water: 1050ml, 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.