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| 25 Gramm | butter |
| 1 | Piece coley |
| 2 Teelöffel | Chilli flakes |
| 2 Teelöffel | curry powder |
| 2 Teelöffel | ginger ground |
| 2 Teelöffel | cumin seeds |
| 2 Teelöffel | Asafoetida |
| 1/2 | Onion chopped |
| 3 | cloves garlic crushed |
| 10 | Okra; tailed and halved |
| 50 Gramm | Butternut squash; cubed |
| 1 Esslöffel | flour plain |
| 50 Milliliter | Greek yoghurt |
| 1 | Handful fresh coriander |
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1 Heat the butter in a saute pan. Skin the fish and cut into 1" dice. Combine the chilli flakes, curry powder, ginger, cumin seeds and asafoetida in a small bowl.
2 Toss the fish pieces in the spices to coat. Saute the onion in the butter with the garlic for a few minutes. Stir in the fish, okra and butternut squash and sear for a few minutes.
3 Stir through the flour and a splash of boiling water. Allow the flour to thicken and cook out for a few minutes. Stir in the greek yoghurt and serve. Sprinkle with coriander.
Per serving: 320 Calories (kcal); 11g Total Fat; (29% calories from fat); 11g Protein; 47g Carbohydrate; 27mg Cholesterol; 148mg Sodium Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 8 Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates
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