Yellow fish curry with wax gourd

Ingredients for 2 servings:

• 300 g redfish fillet(s)
• 2 tbsp fish sauce
• 1 chili pepper(s), long-red Thai-
• 4 kaffir lime leaves (Magrood)
• 200 g pumpkin(s) (wax gourd)
• 2 tbsp curry paste, yellow, approx.
• 1 can coconut milk (400 ml, unshaken)
• 1 tbsp palm sugar, approx.
• 2 tbsp lime juice, approx.

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Cut the prepared fish into cubes. Marinate in the fish sauce until ready to use. Deseed and ring the chilies. Split the magrood if necessary and tear the leaves. Peel, quarter and deseed the pumpkin and cut into pieces like the fish. Heat the wok. Add about 3-4 tablespoons of the separated coconut cream from the top of the unshaken can and cook, stirring constantly, for about 1 minute, then stir in the curry paste with a whisk. Bring this mixture to a simmer until small bubbles form and the edges change color and are fragrant. Add the magrood leaves and fry briefly. Add the remaining coconut milk, bring to a boil and simmer gently for about 15 minutes until small globules of fat form on top. Simmer the pumpkin uncovered in the curry over medium heat for about 5-7 minutes, turning frequently. Add the fish and cook for a further 3 minutes. Season with sugar and lime juice. Sprinkle the chili rings and, if desired, a few magrood strips over the curry. Please do not eat the coarse, torn magrood leaves.