- Step 1
Heat a large saucepan over medium heat. Add curry paste. Cook, stirring, for 30 seconds or until fragrant. Add pumpkin. Stir to coat. Add coconut milk, 1 sprig curry leaves and 1/2 cup cold water. Simmer, partially covered, for 20 minutes or until pumpkin is tender.
- Step 2
Add beans to curry. Simmer for 7 minutes or until tender. Add fish. Cook for 3 minutes or until cooked through.
- Step 3
Meanwhile, place a large non-stick frying pan over medium-high heat. Brush pan with a little butter. Add 1 piece of roti. Cook for 1 minute each side or until golden. Repeat with remaining butter and roti.
- Step 4
Serve curry topped with remaining curry leaves, roti and rice.
Cook's note: We used ling. You could also use blue-eye or 750g medium green prawns, peeled and deveined.
Roti is an unleavened flatbread and can be found in the bread aisle of most supermarkets.
You could turn this into chicken curry using 500g of chicken thigh fillets, chopped. Add them with the pumpkin in step 1.