Rice pan with pumpkin and fish

Ingredients for 4 servings:

• 250 g pumpkin flesh
• ½ liter vegetable broth, instant
• 4 slice(s) fish (halibut or plaice)
• 1 tbsp, sautéed turmeric
• 1 tsp sea salt, coarse
• 4 tbsp oil (peanut oil)
• 1 onion(s)
• 2 garlic cloves
• 2 tbsp mustard seeds, black
• 1 stalk(s) cinnamon
• 1 tbsp curry paste, medium hot
• 250 g rice (long grain rice)
• 1 lime(s)

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

Cook the rice. Peel and deseed the pumpkin, cut the flesh into small cubes, and cook in the vegetable stock for 20 minutes. Rinse the fish, pat dry, cut into large cubes, and sprinkle with turmeric and salt. Heat the oil and sear the fish all over. Remove and keep warm. Peel and finely chop the onion and garlic. In the remaining oil, fry the mustard seeds, cinnamon stick, curry paste, onion, and garlic for about 4 minutes. Remove the cinnamon stick. Add the pumpkin cubes and fry, then add the rice and cook. Stir in the fish cubes. Halve the limes, squeeze the juices, and drizzle over the fish and rice pan.