Prepare the Fishchips Curry according to the instructions on the packaging.

For the Raita dip, drain the thick yogurt to remove excess whey. Cut the cucumber in half and scoop out the seeds with a spoon. Dice the flesh into small cubes. Add the diced cucumber to the drained yogurt, along with finely chopped or grated ginger, the juice of half a lime, and chopped mint leaves. Season lightly with salt and pepper and mix well.

For the pumpkin stew, halve the pumpkin and remove the seeds with a spoon, then cut the flesh into 1 cm cubes. Dice the bell pepper, quarter the cherry tomatoes, and slice the spring onion into thick rings. Slice the garlic and roughly chop the fresh coriander.
Heat the Ghee butter in a small pot, then add the pumpkin and bell pepper. Lightly sauté for a short time, then add the garlic slices and Garam Masala, allowing the spices to release their aroma. Lightly season with salt and pepper, add the red lentils, and pour in vegetable broth (or water) to cover all the ingredients. Simmer until the lentils are tender (about 15 minutes) to achieve a flavorful and aromatic stew. If needed, add more broth or water to prevent it from drying out.

Once the lentils are soft, remove from heat and stir in the cherry tomatoes, spring onion, and fresh coriander. Drizzle with a few drops of lime juice and adjust the seasoning with salt and pepper if necessary.

Serve the Fishchips Curry with Raita dip, vegetable stew, and slices of red onion.

Ingredients:

• 1 pack of PANONA MARE Fishchips Curry
• 1 small thick yogurt
• 1/2 cucumber
• A small piece of fresh ginger
• A few fresh mint leaves
• 1 lime
• 1/4 Hokkaido pumpkin
• 1 red bell pepper
• 7-8 cherry tomatoes
• 1 spring onion
• 3 tablespoons red lentils
• 1 garlic clove
• 1 teaspoon Garam Masala (or curry spice)
• 1 tablespoon Ghee butter (clarified butter or coconut oil)
• 0.2 L vegetable broth (or water)
• A few fresh coriander leaves
• 1 small red onion
• Salt & pepper