fish and squash curry

The natural sweetness and smooth texture of butternut squash worked well when served as a side dish with this fish curry dish. Once again relying on the convenience of frozen tilapia fillets, this meal, with its distinct exotic flavors will surely make it to our dinner table on a regular basis. Both the squash side dish and the fish were cooked in creamy coconut milk with finely chopped vegetables. For the fish curry, cook the onions and garlic in a skillet in a little olive oil then add the finely chopped red and green bell peppers. Pour in about 3/4 cup of coconut milk then add about half a tablespoon or more of curry powder. Season with salt and pepper and simmer for a few minutes allowing the flavors to blend together. Poach the fish fillets in the coconut milk sauce and continue to simmer until the fish is done. Sprinkle finely sliced green onions on top. For the squash dish, peel and cut up the butternut squash. Saute minced garlic and sliced onions in a little olive oil. Add the diced squash pieces, pour in the coconut milk and cook until tender. I added some edamame for color and flavor. Sliced green beans may also be used instead of the edamame. Serve with couscous to complete the meal.