Fish curry with corn & pumpkin

  • 40 mins cooking
  • Serves 6
  • Print


Fish curry with corn & pumpkin
  • 2 tablespoon peanut oil
  • 1 (200g) brown onion, sliced thinly
  • 1/4 cup (75g) red curry paste
  • 1 2/3 cup (410ml) coconut milk
  • 1 cup (250ml) fish stock
  • 600 gram butternut pumpkin, cut into 2cm cubes
  • 230 gram baby corn, halved lengthways
  • 2 (400g) red capsicums, coarsely chopped
  • 6 180g white fish fillets, skin on
  • 1 tablespoon fish sauce
  • 2 tablespoon lime juice
  • 2 teaspoon brown sugar
  • 150 gram baby spinach leaves


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.

More From Women's Weekly Food