Spicy Fish and Pumpkin Curry

8 May 2016 By


  • 1 teaspoons oil
  • 1 teaspoon mustard seeds
  • 1 tablespoon curry leaves (optional)
  • 2 tablespoons Latasha’s Kitchen Homestyle Seafood Curry Paste
  • 2 chopped tomatoes
  • 125 ml coconut milk
  • 1 green chilli
  • ½ cup water
  • 2 cups diced pumpkin
  • 500 g fish, chopped in pieces

Serve with – salad and a wedge of lemon. I have shown garlic spinach here as well but you can just add more salad instead.


  1. Heat the oil, add the mustard seeds and curry leaves and cook on a low-medium heat for a few minutes till the seeds are popping
  2. Add the Latasha’s Kitchen Homestyle Seafood Curry Paste and fry for 1 minute while stirring
  3. Chop the tomatoes and add them with the coconut milk, green chilli, water and diced pumpkin and simmer for 10 minutes until the pumpkin is just cooked
  4. Add the fish and simmer till just tender
  5. Remove the fish to a plate and keep it warm and simmer the sauce for another 5 minutes if needed till it reduces to make a more concentrated flavour and pour it over the fish
  6. Taste and season lightly if needed

Portion plating

  • ¼ plate protein-rich food – a serve of the fish curry
  • ¼ plate low GI carbohydrate – ⅔ cup of cooked rice
  • ½ plate vegetables – the pumpkin in the curry, Kachumber (tomato/cucumber dish – see the side dish section) and I added garlic spinach (see side dish, a ‘quickie’ made from frozen spinach)

spicy fish plating