This impressive curry is loaded with flavor and nourishing ingredients.
Throw in a bunch of your favorite seasonal greens for a nutrient dense dish that is destined to become an instant classic in your household.
1 pound lingcod filet, cut into bite-size (you can use shrimp too)
3/4 cup cooked kabocha squash, cut in chunks
1/2 onion, sliced
5 tomatoes, chopped
1 cup coconut milk
1 tablespoon tamarind paste (or 1 Tbsp. lemon juice)
2 sprigs of Indian curry leaves
1 tablespoon parsley or cilantro, chopped
2 tablespoons oil
5 green/red Chiles, seeds removed
2 of ginger
2 teaspoons cumin
1/2 teaspoon turmeric powder
1/2 teaspoon coriander powder
2 cloves garlic, chopped
1 curry powder (optional)
5 dried chillies, soaked and deseed
For rest of the recipe click here.
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