I think it’s time we had a little chat. I’ve been here on this planet for awhile now. And in that time I’ve enjoyed some pretty amazing things.
Hot yoga (We have a love/hate relationship sometimes, but it’s worth it.)
Mindy Kaling’s book (because she’s awesome)
Coconut oil (Did you know that you can shave with it? Amazing!)
Mission Impossible 4 (this is the best. movie. ever.)
Lolz cats (this site + me = trouble)
Sharpies (because there is nothing better than a brand-new fine point sharpie. Nothing.)
So, dear Universe, how have you kept fish curry a secret from me until now?! This is not acceptable.
I expect you to share more seafood inspiration with me soon because I have now realized that I do actually, in fact, like fish. Thank you for your time and consideration.
Are you a big fan of seafood?
If not, don’t worry. I didn’t used to be either.
Then sometime in early fall I began making this curry. And it changed everything. Suddenly I stopped judging white fish for being “so bland” and started gobbling it up by the forkful. And, if you don’t have butternut squash handy, you can easily sub acorn squash or even used canned pumpkin!
Seafood is full of healthy fats and I really like this dish for its anti-inflammatory properties. To get the full benefits, be sure to use fresh ginger and garlic. I’d also recommend using curry powder that hasn’t been sitting around in your cabinet for several years. Spices should be replaced regularly to ensure they are fresh and will provide the most nutrition possible.
For serving, I really like to enjoy this curry is over a big bowl of grain-free cauliflower rice. What is your favorite way to enjoy seafood?
- 1 medium butternut squash
- 2 tablespoons coconut oil, divided
- 1 medium yellow onion, diced
- 1 medium leek, diced
- 2 tablespoons minced ginger
- 6 garlic cloves, minced
- 1 can full-fat coconut milk
- 2 cups vegetable broth or water
- 2 tablespoons curry powder
- ¼ teaspoon cayenne pepper
- 1½ pounds cod
- Cilantro (optional)
- Freshly-ground black pepper and sea salt to taste
- Preheat oven to 375 degrees F.
- Slice butternut squash in half lengthwise and place face-down on a baking sheet greased with 1 tablespoon coconut oil.
- Bake for 30 - 45 minutes, until squash is tender. Scoop out the flesh, discard the skin, and set flesh aside.
- In a medium pot over medium heat, add the remaining tablespoon of coconut oil. Add the onions and saute for 5 minutes, or until translucent.
- Add the leek, ginger, and garlic, and saute for an additional 3 - 5 minutes, until ginger and garlic are fragrant.
- Add the cooked butternut squash, coconut milk, broth, curry powder, and cayenne. Remove skin and bones from the fish.
- Cut into 1-inch pieces and add to the pot.
- Cover and simmer for 15 - 20 minutes, until fish is cooked and has reached an internal temperature of 145 degrees F. (The fish should be flaky and separate easily with a fork.)
- Garnish with fresh cilantro (optional) and add freshly-ground black pepper and salt to taste. Serve hot.