Thai Fish Curry

	This curry is just divine! I love the different kinds of flavours and smells this bring to my kitchen. Don't be alarmed by the long lost of ingredients, once you have bought all these beautiful spices they will keep for a long time and is good to have on hand for those times you come home and have no idea what to cook. You know that you are few spices away from a perfect dinner. This curry is more "thai style" rather then a thai curry, it is not the most authentic recipe out there but sure does taste good.  Ingredients ¼ cup sesame oil
	1 onion, finely chopped
	3 garlic cloves, crushed
	1/4 cup ginger, cut into julienne
	Lemongrass stalk, white part only, finely chopped
	1/2 pumpkin 1 cup shitake mushrooms 1/2 bunch of kaleBunch enokitake mushrooms (long mushrooms)
	3 tsp finely chopped fresh turmeric
	1 tsp sweet paprika 1 tsp ground chilli
	1 cup coconut milk
	2 fresh curry leaf sprigs
	2 tsp tamari sauce
	3 cups of water
	1 tsp honey
	2 firm white fish fillets, such as coral trout or barramundi with skin on
	Juice of 1 lime, or to taste Method 1. Heat sesame oil on a large pot and over a medium - high heat gently saute garlic, ginger and onions for 10 minutes. 2. Add turmeric, paprika and curry leaves until fragrant then add pumpkin, mushrooms simmer till mushrooms are starting to get soft and flavours mould together. 3. Add coconut milk, honey, lime, tamari and water and bring to the boil, stirring occasionally. 4. Once is has started to boil reduce heat to a simmer on a low to medium heat.  5.When the heat has been turned down add the fish and cook for an hour. 6. When it is ready serve with kale and enokitake mushrooms.