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.

Nutriscore Rating: 75/100

Prep Time:15 mins

Cook Time:35 mins

Total Time:50 mins

Servings: 4

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)
• 0 to taste Salt
• 0 to taste Black pepper

Directions

Step 1

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.

Step 2

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.

Step 3

Add the diced pumpkin to the pan, stirring to coat it well in the spices. Season with a pinch of salt and black pepper.

Step 4

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.

Step 5

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.

Step 6

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.

Step 7

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.

Step 8

Squeeze the juice of one lime into the curry and give it a final stir.

Step 9

Garnish the curry with freshly chopped coriander (cilantro) and serve hot with steamed rice or naan bread.

Nutrition Facts

Serving size	(2254.1g)

Amount per serving	% Daily Value*
Calories	1434.6

Total Fat 34.9g	0%
Saturated Fat 24.7g	0%
Polyunsaturated Fat 0.5g
Cholesterol 1146.1mg	0%
Sodium 4966.8mg	0%
Total Carbohydrate 99.6g	0%
Dietary Fiber 9.5g	0%
Total Sugars 50.2g
Protein 190.6g	0%

Vitamin D 1360IU	0%
Calcium 505.8mg	0%
Iron 14.9mg	0%
Potassium 4894.5mg	0%

*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.

Source of Calories

Fat: 21.3%

Protein: 51.7%

Carbs: 27.0%