Pumpkin and cod curry

Ingredients for 3 servings:

• 1 onion(s)
• 1 piece(s) of ginger root, approx. 5 cm
• 2 garlic cloves
• 1 small Hokkaido pumpkin(s)
• 1 bell pepper(s), yellow
• ½ apple
• 250 cod
• ½ can coconut milk
• ¼ liter vegetable broth
• 200 ml orange juice
• 2 tbsp Thai curry powder
• 1 bunch of coriander leaves
• Tomato paste
• Sambal Oelek
• oil

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

Wash the pumpkin, bell pepper, apple, and ginger. Halve and deseed the pumpkin. Cut into large cubes. Peel the bell pepper and apple and chop both into very fine cubes. Peel the onion, garlic, and ginger. Slice the onion into thin rings. Chop the ginger into small cubes. Toast the curry powder in a pan until fragrant. Add a little neutral oil for frying, add the onion, ginger, and garlic to the pan, and sauté until translucent. Toast the tomato paste and sambal oelek in the pan. Add the pumpkin and fry for three minutes. Add the apple and bell pepper and pour in the vegetable stock. Mix well and place the fish whole on top. Cover the pan and simmer over low heat for 10 to 15 minutes, until the pumpkin is soft and the fish is cooked but not dry. Remove the fish from the pan and cut into large pieces. Pour in the curry, orange juice, and coconut milk. Season with salt and pepper, and bring to a boil. Finally, carefully fold in the fish so it doesn’t fall apart. Wash and chop the coriander. Sprinkle it over the curry. Rice is a good side dish.