SIMPLE ROASTED FISH CURRY
SERVES 4 PREP 15 MINS COOK 40 MINS
• 1 kg butternut pumpkin, peeled, 3cm chunks
• 2 onions, 1cm rings
• 1 fennel bulb, trimmed, 2cm wedges
• 250g punnet cherry tomatoes
• ¹⁄ ³ cup mild or medium Indian curry paste
• 2 tbsp rice bran oil
• 1 tbsp finely chopped ginger
• 2 garlic cloves, crushed
• 1 tsp mustard seeds
• 400ml can coconut milk
• 750g firm fish fillets, large chunks
• coriander leaves, sliced chilli, lemon, paratha (see Tip), to serve
1 Preheat oven to 180°C.
In a flameproof roasting pan, combine pumpkin, onion, fennel, tomatoes, paste, oil, ginger and garlic, tossing well. Sprinkle with seeds and season. Bake 30 mins until vegetables are golden
