CURRIED FISH MOLEE WITH PUMPKIN & COCONUT

Enjoy this glorious Keralan curry with stir-fried cabbage.

PER SERVING 10g carbs, 2.2g fibre, 27g protein, 37g fat, 486 kcal

Serves 8

4tbsp ghee, coconut oil or extra-virgin olive oil

2 brown onions, finely sliced

350g butternut squash

20 curry leaves (from Asian supermarkets), washed. You can use dried curry leaves instead, but add ten more

1 stick of cinnamon, halved

4 cardamom pods, crushed

4 whole bird’s eye green chillies

20g fresh ginger, grated

3 fat garlic cloves, grated

Salt and freshly ground black

pepper

1 kilo huss (dogfish), cod or similar white fish or salmon, cut into 5cm pieces

1½tsp turmeric

1tsp freshly ground black pepper

2 x 400g tins coconut milk

A small handful of coriander

leaves to garnish

Stir-fried cabbage, to serve

(see right)

Heat half the ghee or oil in a large pan over a low heat, then sauté the onion, squash, curry leaves, cinnamon, cardamom, chilli, ginger, garlic and seasoning for 10 minutes, until soft. Pour in the coconut milk, boil, then turn down to simmer. Cover and cook for 15 to 20 minutes or until the squash is tender. Add 50100ml hot water if it’s too thick.

Meanwhile, season the fish pieces with salt. Dust with the turmeric and cook in the remaining fat in a nonstick pan. They don’t need to cook through but should firm up and lightly brown. Add the fish and any juices to the curry, and heat for 5-10 minutes, until done. Season and sprinkle with coriander to serve.