This simple supper dish is easy enough for week nights and a lovely Friday night option
March 5, 2015 14:533 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)