Hake and Pumpkin Curry

This recipe is from Chrissy Carroll as part of the Massachusetts Seafood Ambassador Program led by Eating with the Ecosystem

Time: 40 minutes
Serves: 4

Ingredients
· 1 tablespoon oil
· 2 cups raw pumpkin, peeled and chopped
· 1 small onion, chopped
· 1 poblano pepper, chopped
· 1 teaspoon minced ginger
· 2 teaspoons minced garlic
· 3 tablespoons Thai red curry paste
· few shakes of cayenne
· 1 can coconut milk
· 1 lb hake, cut into chunks
· 2 small bok choy, chopped
· cilantro and lime to top

Directions
In a large pot, heat the olive oil. Add the pumpkin and cook for 5 min over med heat. Add the onion, pepper, ginger, and garlic. Cook for 5 min. Add the Thai red curry paste and cayenne and stir well. Let cook for 1 min until fragrant.  Pour in the coconut milk. Add the fish, stir, cover, and cook for 5 min.

Add the bok choy. Cover and cook for another 5 min, or until the bok choy is wilted and the fish is cooked through.

Top with cilantro and a squeeze of lime (and serve alongside rice, noodles, or naan!).

These recipes are brought to you as part of the Massachusetts Seafood Ambassador program led by @eating_with_the_ecosystem. The program is made possible by funding provided by commercial fishermen of MA from permit fees at no additional cost to the fishermen via @massmarinefisheries Seafood Marketing Grant Program.