Spicy Fish & Pumpkin Curry

Spicy Fish & Pumpkin Curry 

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Fish & pumpkin curry


Serves: 4

Total time : 40 minutes 

15 minutes prep

25 minutes cook


400ml coconut milk

 1 cup fish/veggie stock

 2 Tbsp fish sauce

2 Tbsp Tamari or soy sauce

1/4 pumpkin deseeded and cut into bite size pieces

2 tbsp Coconut oil

500 g white fish

2 cups  of spinach

1 Green or red capsicum

Handful of green beans

Kaffir lime leaf


1 onion diced

Tbsp fresh Tumeric or 1 tsp dry

2 Tbsp fresh ginger  1 tsp dry

3 cloves garlic

1/4 cup chopped coriander stalks

1 chilli chopped and deseeded 

Juice & zest 1 lime

1 tsp cumin seeds

1 tsp whole coriander seeds


1. Blitz paste in food processor or mortar and pestle

2. add coconut oil and onion to pan for 2-3 mins until onions have softened

3. add curry paste and simmer off for another 1-2 minutes

3. add coconut milk, fish sauce, Tamari, lime leaves and stock and simmer for another 1-2 minutes 

4. add pumpkin and gently simmer on medium heat until soft – 15- mins depending on size of pumpkin cubes

5. add fish and other veggies, place lid over pan and simmer for 3-5 mins until fish is cooked through but not overcooked


Serve with brown or cauliflower rice.

Hints & Tips: feel free to swap you fish with chicken to make a chicken and pumpkin curry. 


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