Pumpkin and Smoked Fish Curry

Or, if you prefer, Smoked Fish and Pumpkin curry. Something a bit different based on a recipe by Emma Boyd and published in the Christchurch ‘Press’ of 2nd March 2016. I doubt that this will make it onto our ‘regulars’ list, but it was well worth a try and I shall do it again sometime soon.

Ingredients.

3 cups diced pumpkin flesh.

¼ cup olive oil.

Salt.

1 corn cob, shucked and the corn removed from the cob.

1 spring onion, diced. ginger, peeled and chopped.

4 lemon leaves, midrib removed and

3 cloves garlic, peeled and chopped.

1 3cm x 3cm knob chopped.

Juice and zest of 1 lemon.

1 tblsp raw sugar.

½ tsp turmeric.

1 tsp fenugreek.

1 tblsp cornflour.

Cayenne pepper to taste.

1 160ml can coconut cream.

Salt to taste.

½ cup basmati rice.

1 cup chicken stock.

Salt.

1 onion, peeled and chopped.

1 310g can smoked fish fillet.

2 tsp desiccated coconut for garnish.

Another spring onion, chopped, for garnish.

Preparation.

Preheat the oven to 180°C. Place the pumpkin pieces in a large bowl with the oil and salt and shake about until all pieces are well covered. Turn onto a metal baking tray and bake, uncovered, for 30 minutes. While the pumpkin is cooking, shuck the corn cob and scrape the grains off into a small bowl. Cover with boiling water for 2-3 minutes, drain, cover and set aside. Remove the pumpkin from the oven, place in a bowl, cover and set aside.

In a small bowl combine the spring onion, garlic, ginger, the lemon leaves, juice and zest, the sugar, turmeric, cayenne, fenugreek, cornflour and the coconut cream. Zap with a kitchen wand into a paste, cover and leave for at least 2 hours for the flavours to combine.

Method.

In a small pan, bring the rice, stock and salt to the boil. Cover tightly, reduce heat to a simmer and cook for 20 minutes, then remove from the hob and allow to stand, still covered, for another 10 minutes. In a large pan, heat the oil and fry the onion until soft. Add the spice mixture, the fish and the pumpkin, bring to the boil, reduce the heat to a simmer and cook, covered, until the rice is done, stirring occasionally.

Divide the rice between 2 plates, top with the corn, and top again with the curry. Sprinkle with the desiccated coconut and the spring onion and serve immediately.

Serves: 2.

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