Succulent Fish Fillet In Creamy Coconut Curry Sauce | Kerry Cooks

Ingredients

• 1 cup chunks Squash (to taste)
• Salt and Pepper
• 1 medium Onion
• 2 tablespoons Cooking Oil (Alternative: Any neutral oil)
• 1 sprig Curry Leaves (Alternative: Bay leaves for aroma)
• 1/2 teaspoon Curry Paste
• 1 large Tomato (Alternative: Canned tomatoes)
• 1 tablespoon Tamarind Juice (Alternative: Lemon juice for tanginess)
• 14 ounces Coconut Milk
• 1 pound Fish Fillet (Alternative: Any firm white fish)
• Cooked Basmati Rice (for garnish)
• Cilantro or Parsley