Fish Curry with Yellow Pumpkin rice

5 of 5 (4)
member ratings
Nutritional Info
  • Servings Per Recipe: 5
  • Amount Per Serving
  • Calories: 423.6
  • Total Fat: 22.2 g
  • Cholesterol: 114.5 mg
  • Sodium: 706.5 mg
  • Total Carbs: 20.7 g
  • Dietary Fiber: 1.6 g
  • Protein: 35.4 g

View full nutritional breakdown of Fish Curry with Yellow Pumpkin rice calories by ingredient


Simple and quick. Simple and quick.
Number of Servings: 5


    * Bass (fish), 650 grams (remove)
    * Curry powder, 1 tbsp (remove)
    * Onions, raw, 1 large (remove)
    * Chicken stock, home-prepared, 1 cup (remove)
    * Garlic, 3 cloves (remove)
    * *Coconut Milk, 1 cup (remove)
    * Pumpkin, cooked, 100 grams (remove)
    * Garlic, 3 cloves (remove)
    * *ground tumeric, 1 tsp (remove)
    * Granulated Sugar, 1 tsp (remove)
    * Salt, 1 tsp (remove)
    * *White Rice, medium grain, 1 cup (remove)


Dice onion and 3 of the garlic cloves, begin to saute with oil in medium pot. Once sweated and translucent add curry powder (i have young kids so have to cut down on this, add more or even chillies to your style. Ginger would be good too about a thumbs worth grated).
Add stock and coconut milk and stir though, bring to gentle simmer. Add 2 bay leafs. Cube fish and add.
Cook rice according to packet, but, add diced pumpkin, 3 whole (crushed slightly) garlic cloves, turmeric, sugar and 1 bay leaf. Cook for recommended time and removed garlic and bay leaf.
By this time the fish will be cooked through. Season as desired and serve with rice.
Enjoy! :-)

Number of Servings: 5

Recipe submitted by SparkPeople user MPARKES.

Member Ratings For This Recipe

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    1 of 1 people found this review helpful
    Yummy!!!! :) So good. - 10/19/10

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    1 of 1 people found this review helpful
    this fish curry is to die for i loved it :) - 10/19/10

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    yum - 8/19/19

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    Really good and really different! Helped with the diet food 'blahs'! Thanks! - 6/22/15

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    Loved it! Substituted butternut squash for the pumpkin as it is in season right now, and cooked it in with the rice rather than pre-cooking it. Loved the ginger and chilies with the fish. Would definitely serve it again. - 6/30/11