Seafood Pumpkin Curry Nigella Lawson
Dive into the comforting warmth of Nigella Lawson's Seafood Pumpkin Curry, a luscious medley of tender prawns, flaky white fish, and vibrant pumpkin simmered in a velvety coconut milk sauce. Infused with aromatic spices like turmeric, cumin, and curry powder, this one-pot dish boasts a fragrant depth that’s both soothing and tantalizing. The addition of fresh ginger, garlic, and a squeeze of lime juice enhances the curry’s brightness, while a hint of optional red chili adds a subtle kick for spice lovers. Perfectly balanced and ready in under an hour, this gluten-free seafood curry pairs beautifully with steamed rice or warm naan bread, making it a standout option for cozy weeknight dinners or special gatherings.
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Recipe Information
Ingredients
- 500 g Prawns (peeled and deveined)
- 300 g White fish fillets (cut into chunks, e.g., cod or haddock)
- 500 g Pumpkin (peeled and diced into 1-inch cubes)
- 400 ml Coconut milk
- 250 ml Fish stock
- 2 tbsp Coconut oil
- 1 large Onion (finely chopped)
- 3 cloves Garlic cloves (minced)
- 1 tbsp Fresh ginger (grated)
- 2 tsp Curry powder
- 1 tsp Ground turmeric
- 1 tsp Ground cumin
- 1 small Red chili (finely chopped, optional)
- 1 Lime
- 15 g Fresh coriander (cilantro, roughly chopped)
- to taste Salt
- to taste Black pepper
Instructions
Heat the coconut oil in a large, deep saucepan over medium heat. Add the chopped onion and sauté until softened and translucent, about 5 minutes.
Stir in the minced garlic, grated ginger, curry powder, turmeric, and cumin. Cook for another 1-2 minutes, allowing the spices to bloom and become fragrant.
Add the diced pumpkin to the pan, stirring to coat it well in the spices. Season with a pinch of salt and black pepper.
Pour in the fish stock and coconut milk. Bring the mixture to a gentle simmer, then reduce the heat to low. Cover the pan and let the pumpkin cook until tender, about 15-20 minutes.
Once the pumpkin is soft, use a wooden spoon to lightly mash some of the pieces to thicken the sauce, leaving most of the chunks intact.
Add the chunks of white fish fillets and prawns to the curry base. Simmer gently for 5-8 minutes, or until the seafood is cooked through and tender.
Taste the curry and adjust the seasoning with more salt and black pepper if necessary. Stir in the finely chopped red chili if you prefer a bit of heat.
Squeeze the juice of one lime into the curry and give it a final stir.
Garnish the curry with freshly chopped coriander (cilantro) and serve hot with steamed rice or naan bread.
Nutrition Facts
Calories |
1435 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.9 g | 45% | |
| Saturated Fat | 24.7 g | 123% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 1146 mg | 382% | |
| Sodium | 4967 mg | 216% | |
| Total Carbohydrate | 99.6 g | 36% | |
| Dietary Fiber | 9.5 g | 34% | |
| Total Sugars | 50.2 g | ||
| Protein | 190.6 g | 381% | |
| Vitamin D | 34.0 mcg | 170% | |
| Calcium | 506 mg | 39% | |
| Iron | 14.9 mg | 83% | |
| Potassium | 4894 mg | 104% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
