Fish curry

Fish curry, originally uploaded by *April*.

Ingredients:

10 oz. cubed butternut squash
5 oz. cauliflower florets
1 can (13.5 oz) full fat coconut milk
13 oz. vegetable stock
1 lb. mahi-mahi filets, thawed if previously frozen and cut into bite size chunks
1 large red bell pepper, cut into chunks
1 large yellow bell pepper, cut into chunks
1/2 white onion, medium chop
cilantro (for garnish)
1 tbsp. red pepper flakes
3 tbsp. red curry paste
olive oil
lime juice


Saute red and yellow bell peppers and onion over medium flame in a deep pot with a little bit of olive oil. Stir in onion and cook until translucent and peppers begin to soften. At this point stir in the red curry paste, red pepper flakes and the coconut milk and vegetable stock. Mix together with a long handled spoon. Stir in butternut squash and cauliflower, and reduce flame to medium. Cook until vegetables are crisp-tender, and add the cubed fish. You will only need to cook the fish about five minutes or until the flesh becomes white and opaque.

Serve over basmati rice with a sprinkling of cilantro and a sprtiz of fresh lime juice.