It’s summer and as I live near the beach I often feel a bit tropical and Hawaiian. As my moods are reflected in my cooking and today was a beautiful Bondi day, I felt the urge to create a tropical curry with the fruit of the moment, mango.

Ingredients
200g red snapper, cut into bite sizes
1 tablespoon red curry paste
1 teaspoon turmeric
1 teaspoon ground coriander
oil
half pumpkin cut into little bite size pieces
1 can 400ml coconut milk
1/2 cup water
2 tablespoons fish sauce
4 lime leaves, cut into slivers
1 mango cut into slices
coriander
1 1/2 cups jasmine rice

Instructions
Put a bit of oil in a heavy based pan, add the curry paste and fry for roughly a minute until the paste has released it’s fragrance. Add turmeric and ground coriander, stir for a few seconds to release more fragrance. Add coconut milk and stir for a minute. Add water, fish sauce, lime leaves, mango and pumpkin. Slowly bring to the boil and then simmer for 15 mins until pumpkin is cooked through.

At this time start to cook some rice in boiling water. The rice should only take you 10 mins if the water is already boiling. A tip I learned from the geek is to wash the rice in boiling water (or hot water from the tap) in a sieve once it’s finished cooked. It always delivers great rice.

When pumpkin is cooked, add fish and cook for under 5 minutes.

Serve on rice with coriander sprinkled over the top.

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