MIMIC: Squash & pineapple curry with sea bass (DF , GF)Print This
- 1 onion - chopped
- 4 tsp turmeric powder
- Medium peeled butternut squash cut into chunks
- 400 mls coconut milk
- 200ml vegetable stock
- 140g green beans
- 1/2 a pineapple cut in same chunks size as squash
- Parsley or coriander leaves chopped
- 2 sea-bass fillets
Preheat the oven to 150 degrees Celsius.
Sprinkle the fillets with salt and pepper. Grill in the oven for 15 – 20 mins.
Heat the oil in a pan and fry the onion for 5 mins until softened.
Stir in the turmeric / curry powder , then add the squash, coconut milk and stock.
Simmer for 15-20 mins until the squash is tender.
After 10 mins cooking, tip in the green beans.
Stir in the pineapple and parsley and cook for just a few minutes.
Serve in bowls with the fillets and sprinkle the parsley leaves.
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