Pumpkin fish curry

Ingredients for 4 servings:

• 4 fish fillets (tilapia, redfish, pollock) fresh or frozen
• 1 kg pumpkin(s), e.g. B. Hokkaido
• 1 stalk(s) leek
• 1 piece(s) of ginger root, approx. 3 cm
• 1 lemon(s), untreated
• 3 tbsp oil
• 1 can coconut milk, approx. 400 ml
• 400 ml vegetable stock
• Salt
• curry powder
• e.g. coriander or parsley

Instructions

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

Thaw the fish fillets if necessary. Wash the pumpkin, peel if necessary (not necessary for Hokkaido), quarter, deseed, and thinly slice. Clean, wash, and slice the leek into rings. Peel and chop the ginger. Wash the lemon in hot water, pat dry, and grate the zest. Juice the fruit. Pat the fillets dry, cut into 5 cm pieces, and marinate each with half the ginger, lemon zest, and lemon juice. Heat 2 tablespoons of oil in a saucepan, sauté the pumpkin and remaining ginger. Deglaze with coconut milk and stock. Add salt, the remaining lemon juice, and zest. Season with curry powder and sauté for 10-15 minutes. Add the leek shortly before the end (depending on how crunchy you want it). Meanwhile, heat the remaining oil, pat dry the fish fillets, and season with salt. Then fry for 1-2 minutes on each side. Stir the fried fish fillets into the pumpkin curry, garnish with coriander or parsley, and serve. Serve with basmati rice.