Creamy Dreamy Coconut Kabocha Fish Curry
By: Shoshanna Levy
Published: October 8, 2011

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
Blend Ingredients:
	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
	1/2 onion
	1 curry powder (optional)
	5 dried chillies, soaked and deseed
For rest of the recipe click here.