Pumpkin Cod Curry
In the third installment of our pumpkin series, we’re exploring the world of fish curry.
This Halloween twist on curry goes great with our Blackened Seasoning, which will help sear your fish to perfection and add depth to the mild pumpkin base.
Give it a try! You won’t regret it.
Ingredients:
1 lb cod fillet (or halibut/tilapia)
2 tbsp olive oil or coconut oil
1/2 of an onion, diced
2 tbsp red curry paste (or yellow for milder)
1 cup pumpkin purée
1 (14 oz) can coconut milk
1 tbsp fish sauce (optional)
Juice of 1 lime
Fresh parsley for garnish
Cooked jasmine rice, to serve
Directions:
1. Prepare your ingredients.
If your rice isn’t cooked already, cook it! Follow the instructions it comes with for the best results.
Dice half of an onion.
Roughly chop your parsley.
Halve your lime.
2. Season your fish.
Slice your cod into chunks.
Season it thoroughly in a bowl with Merman’s Revenge Blackened Seasoning.
3. Cook the curry.
Heat oil in a pan at medium-high heat, and sauté your diced onion until soft.
Stir in curry paste and cook for 1 minute.
Add pumpkin purée and coconut milk, stir until smooth.
Simmer 2–3 min, then add cod chunks. Cook gently until fish flakes (5–7 min).
Stir in fish sauce and lime juice.
4. Curry your rice!
Pour your curry over your rice.
Garnish it with parsley.
Add a squeeze of lime!
5. Enjoy!
