Indian fish curry with pumpkin

Name: indian fish curry with pumpkin
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Indian
Ingredients: 1 fresh pumpkin possibly kabocha; 400 g frozen coalfish fillet thawed; 1 lime cleaned up; 3 el sunflower oil; 2 sliced onions; 3 el mild curry paste; 400 ml coconut milk; 300 g basmati rice

Rice with saithe, pumpkin and curry

Ingredients

Directions

Cut the pumpkin into pieces. Remove the seeds and stringy inside with a spoon and cut off the skin with a sharp knife. Cut the flesh into cubes of 2 cm.
Cut the coalfish fillet into cubes and put into a bowl. Grate the green skin of the lime above and squeeze out the fruit. Sprinkle the juice over the fish.
Chop the onion. Heat the oil in a wok and fry the onion in 5 minutes until golden brown. Add the curry paste and cook for another 1 min. Stir in the coconut milk.
Add the pumpkin cubes and fish and simmer for 15 minutes. Season with salt and pepper.
Meanwhile, cook the rice according to the instructions on the package.
Divide the rice and fish curry over 4 deep plates or bowls.

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Nutrition

705Calories

Sodium1% DV15mg

Fat57% DV37g

Protein44% DV22g

Carbs23% DV69g

Fiber8% DV2g

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