Fish and potato curry

Ingredients for 4 servings:

• 500 g potatoes, mainly waxy
• 350 g pumpkin(s)
• 350 g carrot(s) (optional see alternative)
• 1 onion(s)
• 2 tbsp oil
• ½ tsp red curry paste (if you like it hot, use more)
• 400 ml coconut milk, unsweetened
• 250 ml vegetable stock
• 500 g pollock fillet(s)
• salt and pepper
• lemon juice

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

Peel the potatoes and pumpkin (not necessary for Hokkaido!) and cut into large cubes. Cut the onions into thin wedges. Heat the oil in a wok and fry the curry paste for 1 minute. Add the onion wedges and fry vigorously while stirring. Pour in the coconut milk and stock and bring to a boil. Add the pumpkin and potatoes to the wok and simmer for 15 minutes. Prepare the fish and cut into 2 cm cubes, season with salt, pepper and lemon juice. Add to the potato curry and let it cook over low heat for 5 minutes. Season everything to taste with salt, pepper and lemon juice. Alternatively: Peel and roughly dice the carrots together with the potatoes and pumpkin, then add them to the wok along with the potato and pumpkin cubes.