Fish with Thai curried vegetables - The Jewish Chronicle

Ingredients

• 3 tbsp coconut oil
• 1 red onion sliced
• 1 fish head and a few fish skeletons washed and kept in a net/cooking bag
• 450g tin of coconut milk
• 1 tbsp curry powder
• A small piece of fresh ginger, finely grated
• 200g butternut squash or pumkin peeled and cut in juliennes
• 250g mushrooms, thinly sliced
• 250g spinach
• 250g fresh or frozen soy beans
• 300g salmon and cod (or tuna) cut in strips (ask your fishmonger)