You will need:
4 Cloves of garlic
2 cm Fresh Ginger
1 dl Sunflower Oil
2-3 tbsp Curry Powder Cp44
1/2 Butternut Squash (diced)
1/2 L Fish Stock or Coconut Milk
1 tbsp Tamarind Pulp
2 Red bell pepper (diced)
1 Squash (diced)
600 g White Fish
Salt /Sugar / Lemon Juice
100 g Butter
This is what you do:
Chop the onion, garlic and ginger very fine.
Heat the oil in a large cooking pot and fry them gently for 5 min.
Add the curry powder and stir a bit.
Add the butternut squash, fish stock and tamarind pulp. You can also use coconut milk. Or combine fish stock and coconut milk.
Let it simmer for 10 minutes.
Add salt, sugar and lemon juice until the taste is in balance. Make the sauce a bit more powerful than you find appropriate.
The rest of the ingredients will diminish the taste again.
Then add the rest of the vegetables and top of with the white fish in larger pieces. Also add the butter.
Let it simmer for 10 minutes under lid.
Serve with fresh cilantro and jasmine rice.