1 tablespoon peanut oil
1 brown onion, finely chopped
1 carrot, thinly sliced
1 zucchini, thinly sliced
400g butternut pumpkin, cut into 2cm pieces
2 tablespoons yellow curry paste
400ml can coconut milk
700g firm white fish fillets (such as blue grenadier), cut into 3cm pieces
Brown Basmati Rice
(1/2 cup coriander leaves)
1 tablespoon fried shallots
Heat the oil in a large wok over medium heat. Add the onion, carrot, zucchini and pumpkin and stir-fry for 5 mins or until onion softens.
Add the curry paste. Cook, stirring, for 1 min or until fragrant and vegetables are coated in paste. Stir in the coconut milk and bring to the boil. Reduce heat to medium-low. Simmer, covered, for 10 mins or until pumpkin is tender.
Add the fish and stir gently to combine. Simmer, uncovered, for 5 mins or until fish is cooked through. Season with salt and pepper.
Meanwhile, heat the basmati rice following packet directions.
Sprinkle curry with coriander and fried shallots or toasted almonds. Serve with the rice.
1 minute with Dr Martin
Why did you choose this recipe to be part of our newsletter?
I am a big fan of fish. It’s a great source of protein omega 3 and vitamins.
Before I met my husband Greg, who’s a chef, I had no idea how to cook fish. Recently I’ve discovered Taste.com.au as a really good site for non-chefs like me. The recipes spell things out clearly and have times for cooking. The comments down the bottom of the recipes are helpful too. This Easy Fish Curry recipe was really good and fun to make. And healthy!