Salmon and Butternut Squash Curry

Zutaten

1 butternut squash, about 900g, peeled, deseeded and cut into 1cm cubes

4 tablespoons vegetable oil

20 fresh curry leaves

3 banana shallots, peeled and finely chopped

35g fresh root ginger, peeled and grated - 3 inches

3 garlic cloves, crushed

1 red chilli, deseeded and finely chopped

1 tablespoon ground turmeric

1 teaspoon sweet paprika

½ teaspoon amchoor powder

¼ teaspoon chilli powder

400ml tin coconut milk

150ml fish stock - 2/3 cup

500g skinned salmon fillet, cut into 2cm cubes

Anweisungen

Heat the oven to fan 350. Line a large roasting tin with baking parchment and pour in two tablespoons of the oil. Add the cubes of butternut and toss well to coat with the oil, Roast in the oven for about 40 minutes until golden and soft, turning the pieces over halfway through cooking.

Meanwhile prepare the curry, heat the remaining two tablespoons of oil in a large saucepan or flameproof casserole and fry the curry leaves for one minute. Add the shallots, ginger and garlic and continue to cook over a low heat for ten minutes, stirring often to stop the vegetables catching.

Add the chilli, turmeric, paprika, amchoor and chilli powder and cook for one minute. Pour in the coconut milk and fish stock and bring to a simmer. Stir in the roasted butternut squash and salmon and cook for about 5 minutes until the fish is opaque and just cooked through. Season with salt and ground black pepper. Garnish with fresh coriander and crispy fried onions.