Fish curry with corn & pumpkin

Fish curry with corn & pumpkin



1.Heat half the oil in a large saucepan. Stir onion over heat until softened. Add paste and continue stirring until fragrant.
2.Add coconut milk, stock, pumpkin, corn and capsicum, then place lid on saucepan. Simmer over low heat, stirring occasionally, for about 10 minutes or until vegetables are tender.
3.Meanwhile, heat remaining oil in a large frying pan. Pan-fry fish, skin-side down, about 3 minutes or until skin is crisp. Cook other side until cooked as desired.
4.Stir sauce, juice and sugar into vegetable mixture; stir in spinach. Divide curry among serving bowls; top each with two pieces of fish.

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