{"id":521,"date":"2010-04-15T21:19:28","date_gmt":"2010-04-15T13:19:28","guid":{"rendered":"http:\/\/www.foodfourthought.com.au\/blog\/?p=521"},"modified":"2010-06-08T08:56:59","modified_gmt":"2010-06-08T00:56:59","slug":"thai-pumpkin-and-fish-curry","status":"publish","type":"post","link":"http:\/\/www.foodfourthought.com.au\/blog\/thai-pumpkin-and-fish-curry\/","title":{"rendered":"Thai pumpkin and fish curry"},"content":{"rendered":"

\"\"<\/a>Continuing\u00a0my journey into the unknown depths of my freezer has allowed me to discover certain items that I had completely forgotten about.\u00a0 I’m not sure that is a good thing or something that I should be admitting to but it is a fact.\u00a0 One of those items was a large\u00a0fillet of\u00a0crimson snapper.\u00a0 It was a gift from some grateful students given to me some time ago (too long ago to tell you about as it is highly embarrassing :)).\u00a0 Luckily they were keen fishermen who knew exactly how to keep fish\u00a0in good condition for the longest possible time.\u00a0 It was\u00a0in a cryovac pack then wrapped in several sheets of newspaper (which told me exactly how long it had been there).\u00a0 I decided to defrost it and see what the quality was like.\u00a0 To my upmost surprise it was in very good condition, which proved\u00a0that good storage technique is an essential part of cooking.\u00a0 It was a thick fillet so I knew that I wanted to cut it into large pieces and put them into a curry.\u00a0 So I delved into the www to find something of interest.<\/p>\n

I also had some butternut pumpkin that I wanted to use so the recipe that I finally decided\u00a0upon was perfect.\u00a0 I used this as a\u00a0base recipe and made my own alterations.<\/p>\n

thai pumpkin and fish curry\u00a0(recipe\u00a0adapted from Jill Dupleix’s original)
\nserves 4<\/span><\/p>\n

My tips\/alterations:<\/span>\u00a0 *I doubled the amount of pumpkin and once it was all softened I\u00a0removed half of it so that I could blend the mixture with a hand blender.\u00a0 I then added the additional pumpkin and the fish.\u00a0 *I left out the green capsicum because I didn’t have one.\u00a0<\/p>\n

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ease: 8\/10.<\/strong>\u00a0\u00a0Using a pre-made paste makes this dish very simple to put together and doesn’t compromise the flavour too much. prep<\/strong> time:\u00a010mins.
\ncooking time: 25mins.
\n<\/strong>total: 35mins.<\/strong><\/p>\n

taste: 7\/10.<\/strong>\u00a0 I liked this curry because I enjoy fish.\u00a0 G on the other hand thought it was OK because he is not really\u00a0a fish lover.\u00a0 I usually make my own curry paste so found it a little challenging to use the pre-made paste especially trying to find the right sweet, sour, salty, hot balance that I love about Thai curries.\u00a0 Overall, this was\u00a0a simple, quick and relatively healthy version of a red Thai curry and who wouldn’t enjoy that.<\/p>\n

would I make it again:<\/strong>\u00a0Yes<\/strong> \u2013 If I had fish and pumpkin that I need to use up.<\/p>\n

Thai fish and pumpkin curry recipe<\/a>\u00a0– From cuisine.com.au<\/p>\n

\u00a0<\/strong><\/p>\n","protected":false},"excerpt":{"rendered":"

Continuing my journey into the unknown depths of my freezer has allowed me to discover certain items that I had completely forgotten about. I’m not sure that is a good thing or something that I should be admitting to but it is a fact. One of those items was a large fillet of […]<\/p>\n","protected":false},"author":2,"featured_media":564,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[46,90,82,47,23,95],"tags":[117,20,8,118,96,21],"_links":{"self":[{"href":"http:\/\/www.foodfourthought.com.au\/blog\/wp-json\/wp\/v2\/posts\/521"}],"collection":[{"href":"http:\/\/www.foodfourthought.com.au\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/www.foodfourthought.com.au\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/www.foodfourthought.com.au\/blog\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"http:\/\/www.foodfourthought.com.au\/blog\/wp-json\/wp\/v2\/comments?post=521"}],"version-history":[{"count":17,"href":"http:\/\/www.foodfourthought.com.au\/blog\/wp-json\/wp\/v2\/posts\/521\/revisions"}],"predecessor-version":[{"id":947,"href":"http:\/\/www.foodfourthought.com.au\/blog\/wp-json\/wp\/v2\/posts\/521\/revisions\/947"}],"wp:featuredmedia":[{"embeddable":true,"href":"http:\/\/www.foodfourthought.com.au\/blog\/wp-json\/wp\/v2\/media\/564"}],"wp:attachment":[{"href":"http:\/\/www.foodfourthought.com.au\/blog\/wp-json\/wp\/v2\/media?parent=521"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.foodfourthought.com.au\/blog\/wp-json\/wp\/v2\/categories?post=521"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.foodfourthought.com.au\/blog\/wp-json\/wp\/v2\/tags?post=521"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}