Lime pickle gives pumpkin a turbo boost of flavour. Here it’s served with hispi cabbage, but that could easily be switched to a fillet of fish, pork loin or even lamb cutlets, all roasted with the same butter.
Two ways to get the most out of this autumn veg favourite: in a smooth coconut and lime pickle madras served with griddled spiced hispi cabbage, and a pumpkin katsu fish curry
Pour the pumpkin mix into a blender , then blitz smooth and adjust the seasoning as necessary. Keep warm over a low heat. Spoon a generous amount of the pumpkin curry on to a platter and top with the hispi wedges. Pour over the buttery cooking juices from the cabbage pan and serve at once with plain rice and/or chapatis.
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