185g jar Malaysian curry paste
½ cup fish stock
400ml can coconut milk
1 stem lemongrass, white part only, bruised
½ small butternut pumpkin (600g), peeled, deseeded and cut into 2.5cm cubes
1 small eggplant, cut into 1cm cubes
500g firm white fish fillets (e.g. Basa), cut into 3cm pieces
1 tbsp lemon juice
1 tsp sugar
Roti and lime pickle, to serve
Method
Make 6 servings
Preparation: 20 mins
Cooking: 25 mins
1. Combine the curry paste, stock and coconut milk in a deep wok or saucepan and bring to the boil. Add the lemongrass and pumpkin, and simmer, partially covered, over medium heat for 15 mins, until pumpkin is just tender.
2. Add the eggplant and cook a further 5 mins, until it is soft. Add the fish and cook for 5 mins, until cooked
through.
3. Stir in the lemon juice and sugar. Serve curry with roti and lime pickle.
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