Serves 4:
For the curry
- 1 onion
- 2 cloves garlic
- 10 g fresh ginger
- 2 tomatoes
- 200 g pumpkin
- 1 chayote
- 1 tablespoon olive oil
- 1 tin light coconut milk
- 8 ling medallions
- 1 teaspoon curry
- 1 teaspoon saffron
- 1 tablespoon coriander
- 1 teaspoon salt
- Pepper to taste
Para o cuscuz
- 1 laranja
- 1 limão
- Raspas de 1 laranja
- 240 g de cuscuz
- 240ml de água
- 1 c. sopa de azeite
- 1 c. café de sal
- Pimenta q.b.
The curry:
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Chop the onion, garlic and ginger together until you get a kind of paste.
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Cut the tomatoes, pumpkin and chayote into small cubes.
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Heat a pan with the olive oil and add the tomatoes and the onion, garlic and ginger paste. Add the coconut milk and season with salt, pepper, curry and saffron.
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Bring to the boil and add the pumpkin. Cook until soft.
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Cut the fish into large cubes and add to the curry. Leave to cook and refine the flavours.
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Sprinkle with chopped coriander when serving.
Couscous:
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Place the orange and lemon peel in the water and bring to the boil.
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Cover the couscous with the hot water, season with salt, pepper, lemon juice, orange juice and a drizzle of olive oil. Leave to stand for 5 minutes.
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Once the couscous has absorbed all the water, stir it with a fork to loosen it up.
