Pumpkin and salt fish curry

Ingredients

• 1/2 (abt 300g) pumpkin - remove skin and cut into chunks
• 120g thread fin salt fish - soaked for 20mins, rinsed and cut into medium size pieces
• 2 tbsp fish curry powder
• 1/2 lemon - extract juice
• 1/4 cup oil
• salt to taste
• Chinese parsley for garnishing

To Blend/Ground:

• 5 garlic
• 1/2 inch ginger
• 5 shallots
• 1 (abt 100g) tomato
• 2 stalks coriander leaves
• 2 tbsp cooked white rice

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Preparation

• Mix the curry powder into the blended ingredients and fry in the heated oil.
  Stir and cooked until the oil floats.
  Pour in 1/2 liter of water and mix all the ingredients together.
  Simmer/boil until small bubbles appear
  Add in the pumpkin, salt fish, lemon juice and salt to taste.
  Continue to simmer until the pumpkin becomes soft.
  By this time, the salt fish would have been cooked too.
  Off the heat and garnish with the parsley before serving.