Follow Us on FacebookSeafood & Pumpkin Curry
Ingredients:
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454g Regal Superior Prawns, defrosted
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500g Regal Cod or Salmon Fillet, skinned & boned
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1Kg Pumpkin, diced
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250ml Fish Stock
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2 tbsps Thai Yellow Curry Paste
- 1 tbsp Fish Sauce
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1 tsp Turmeric
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1 tbsp Soy Sauce
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1 tbsp Sugar
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250g Spinach
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Coriander to garnish
Method:
- Pour the coconut milk into a pan, stir in the yellow curry paste and mix until dissolved.
- Add the stock along with the fish sauce, sugar, turmeric and soy sauce.
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Bring to the boil, add the pumpkin and simmer for 5-10 minutes until nearly cooked.
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Add the fish and spinach and cook for a further 5 minutes approx, adding the prawns for the last few minutes to warm through.
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Serve with boiled rice or naan bread garnished with the coriander.
Serves 4
