(Nigella Bites)
You can tell by the state of the pages that this is one I've made again and again. And again. Our dinner party staple (at least, it was in the pre baby days when entertaining was something that we managed more than once in a blue moon) and a hit every time.
I've lost count of the requests I've had for the recipe. And one of the best bits about it? No side dishes to prepare, no extras to rustle up. It's meat and two veg (ok, fish and...) all together in one colourful and steaming pot. Just add some steamed rice and your guests will love you forever.
Whilst I'm eulogising...worth adding that it's also super easy and you can prepare it all in advance, just chucking the fish and pak choi in at the last minute.
* We omit the prawns and double the salmon. And we go for the butternut squash, rather than the pumpkin option because it's so much more readily available. Only one other tweak: never remember to buy fish stock - and many are made from bits I don't eat in any case - but you can use veggie (eg: Marigold) without taking anything away from this king, queen and emperor of curries.
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