Slow Cooked Fish and Butternut Squash Curry!

Slow Cooked Fish and Butternut Squash Curry

Slow Cooked Fish and Butternut Squash Curry

Curries are a favourite in our house and so are tomato sauces. We eat a lot of red sauce so occasionally I like a change. Butternut squash or pumpkin makes a brilliant substitute for tomatoes. It’s also packed with plenty of nutrients to help make it a healthy, filling and delicious meal.

Butternut squash or winter squash is harvested in the Autumn but they keep well for several months. Plus they are a great source of fibre, potassium and several other key nutrients. The nutritional content of squash make it beneficial for blood pressure, digestion and for healthy skin and hair, among others.

Eating vegetables such as butternut squash decreases the risk of obesity, heart disease and diabetes. Squashes are great in savoury dishes, like curry but they are also great in sweet dishes too, like cakes and biscuits. As squashes will be back in season and filling our local farm shop I will be trying new sweet recipes with this vegetable soon.  For now, we all enjoyed eating this curry. It made a brilliant change and the whole family enjoyed eating it. I have written the recipe for both the slow cooker and the frying pan.

Serves 4

Equipment needed

  • Sharp knife
  • Chopping board
  • Vegetable peeler
  • Slow cooker or large saucepan
  • Spoon for stirring or fish slice for pan
  • Teaspoon
  • Plastic brush

Ingredients needed

Slow Cooked Fish and Butternut Squash Curry 3

Slow Cooked Fish and Butternut Squash Curry

  • Cod or haddock x 500g
  • Onion x 1 large
  • Garlic x 4 cloves
  • Butternut squash x 1 large
  • Carrots x 2
  • Yellow pepper x 1
  • Cayenne pepper x 1/4 – 1/2 tsp (depending on how hot you like it)
  • Mild or hot chilli powder x 1 tsp (depending on how hot you like it)
  • Fresh ginger x 2 cm piece
  • Ground cumin x 1 tsp
  • Ground coriander x 1 tsp
  • Ground cinnamon x 1 tsp
  • Oregano x 1 tsp
  • Vegetable or chicken stock x 500ml
  • Fresh Coriander x 1 large handful
  • Spinach x 1 bag
  • Salt and pepper to taste
  • Olive oil for pan

Method for slow cooker

  • Start by peeling the butternut squash with the vegetable peeler and then remove the top and bottom of the squash.
  • Cut the squash in half length ways and scoop out the seeds.
  • Next cut the butternut squash into cubes and put into the slow cooker pot.
  • Peel and slice the onion and carrots and then slice the pepper removing the core.
  • Finally slice the garlic and put all of these ingredients into the pot.
  • Add the cayenne pepper, mild or hot chilli powder, ground cumin, coriander, cinnamon and oregano.
  • Peel and grate the 2 cm piece of ginger into the pot too.
  • Stir all of the ingredients using the spoon.
  • Pour over the vegetable or chicken stock.
  • Season to taste with salt and pepper.
  • Turn on the slow cooker on low for eight hours or high for four hours.
  • Thirty minutes before the end of cooking slice the fish into cubes and put into the slow cooker.
  • Chop the fresh coriander and add it to the pot and add the spinach as well.
  • Now stir the spinach and fresh coriander in until the spinach has wilted.
  • Once the fish has turned white and it’s flaky the dish is cooked.
    • Don’t leave it too long after this point as it can make the fish chewy if cooked too long.
  • Cook rice to go with this meal and serve.

Method for the frying pan

  • Start by peeling the butternut squash with the vegetable peeler and the remove the top and bottom of the squash.
  • Cut the squash in half length ways and scoop out the seeds.
  • Next cut the butternut squash into cubes
  • Peel and slice the onion and carrots and then slice the pepper removing the core.
  • Finally slice the garlic.
  • Put the frying pan on a medium to high heat and then add the oil.
  • Spread with the plastic brush until the base is covered in oil.
  • When the pan is hot add the onion and fry until the onion is translucent.
  • Then add the garlic and fry for a further two minutes.
  • Finally add the rest of the vegetables (except the spinach) and fry until they begin to soften slightly.
  • Now sprinkle over the cayenne pepper, mild or hot chilli powder, ground cumin, coriander, cinnamon and oregano.
  • Continue frying for a further minute.
  • Then pour over the stock.
  • Bring to the boil and leave to simmer for 30 – 40 minutes.
  • 10 minutes before the end of the cooking time slice the fish into cubes and add to the pot.
  • Turn the heat up if the fish doesn’t look as though it’s cooking.
  • Chop the fresh coriander and add it to the pan and add the spinach as well.
  • Now stir the spinach and fresh coriander in until the spinach has wilted.
  • Once the fish has turned white and it’s flaking easily it’s cooked.
  • Remove the curry from the hob.
  • Serve with rice and enjoy.
Slow Cooked Fish and Butternut Squash Curry 5

Slow Cooked Fish and Butternut Squash Curry

Slow cooked Fish and Butternut Squash Curry for us is a delicious alternative to a tomato based curry. If time is of the essence in your home, you can also make the sauce at the weekend, freeze and then finish the cooking process during the week. It’s a great meal because you can make double and freeze the leftovers for another day. You can have this as an alternative to takeaway night. However you decide to enjoy this dish, as always, enjoy.