This Halloween, become a wizard in the kitchen and explore new culinary terror-tory with this warming and seasonal pumpkin and haddock curry.
2 haddock fillets
400ml of coconut milk
Red Thai curry paste
1lb of pumpkin, finely diced
1 cup of water
1 red pepper
Sea salt and ground black pepper
1: Combine your coconut milk with 1-2 tablespoons of red curry paste in a pot, and place over a medium heat.
2: Mix together well, lowering the heat if the pot starts to splatter. A reddish oil will form, so continue to stir allowing the flavour and aroma of the spices to be released.
3: Add diced pumpkin, coating it in the curry sauce, followed by the rest of coconut milk and water, seasoning with salt and pepper to taste.
4: Simmer for around 15 minutes until the pumpkin is soft. Proceed to add the haddock and cook for a further 3 – 4 minutes, mixing in a sliced red pepper to finish.
Serve this scarily good and tasty special with either jasmine rice, or a naan.
This recipe is courtesy of The Saucy Fish Co.