Squash and fish curry

Name: Squash and fish curry
Prep time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 5 dl coconut milk; 3 tbsp fish sauce; 400 g monkfish fillets; 400 g squash; 2 red onions; 2 garlic cloves; 100 g leaf spinach; 1 tbsp olive oil; 3 tbsp yellow curry paste; ½ tsp salt

main dish Fish Autumn

Total: 35 min. | Active: 35 min.

lactose-free, gluten-free

878 Likes

Ingredients

for 4 people

Curry
1 tbsp	olive oil
400 g	squash (e.g. butternut, cut into approx. 2 cm pieces)
2	red onions, cut into thin slices
2	garlic cloves, finely chopped
5 dl	coconut milk
3 tbsp	yellow curry paste
3 tbsp	fish sauce

Fish
400 g	monkfish fillets, cut into approx. 2 cm pieces
½ tsp	salt
100 g	leaf spinach

How it's done

Curry

Heat the oil in a pan. Add the squash and onions, sauté for approx 5 min. Add the garlic, cook briefly. Pour in the coconut milk, add curry paste and fish sauce, bring to the boil. Reduce the heat, simmer over a low heat for approx. 10 mins. until just soft.

Fish

Season the fish with salt, add to the squash together with the spinach, mix, leave to infuse for approx 3 mins. and plate up.

Show complete recipe