Jeena at Jeena's Kitchen is hosting a Fishing Trip Event. To participate, you have to post about a fish or seafood dish - no other meats are allowed to be included.
As luck would have it, I had already decided to make this Thai Fish and Pumpkin Curry by famed chef Jill Dupleix, published on Fairfax Newspaper's Cuisine website. You can follow the link above if you are tempted to make it.
In brief, this curry contains fish, pumpkin, chillis, capsicum, kaffir lime leaves, shallots and baby spinach, with a red curry paste (I used Tom Yum). The verdict - I really enjoyed the fusion of flavours in this dish, but would have liked it a tad less hot - I would make it again, but I would tone down the heat a little. (OK, OK, I'm a wimp!) Definitely a keeper.