- Heat a little oil in a wok (or large heavy-bottomed, non-stick pan) and gently sauté the onion, garlic, ginger and capsicum until tender.
- Add the pumpkin with the curry paste and toss until well coated.
- Then add the coconut cream, about ½ cup stock, the chickpeas and tomatoes. Stir well and gently cook until the pumpkin is tender, adding more stock as needed.
- Add the fish with the sultanas and coriander. Toss well and briefly cook until the fish is just cooked.
- vegetable oil
- 1 large onion, chopped
- 2 garlic cloves, crushed
- 1 heaped tspn grated fresh ginger
- 1 red capsicum, cored, seeded & cut into cubes
- ¼ butternut pumpkin, cut into cubes
- 1 heaped tbsp curry paste
- 1 cup coconut cream
- 1-2 cups fish stock
- 1 can chickpeas, rinsed & drained
- 3 ripe red tomatoes, cut into wedges
- 600-700 gm cubed Kingfish (or any other ‘steaky’ fish)
- 2 tbsp sultanas (or raisins)
- 2 tbsp chopped fresh coriander
Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.