Alaska Cod Pumpkin Curry

Prepare the Mini Pumpkins: Preheat your oven to 375°F. Cut the tops off the mini pumpkins and scoop out the seeds and pulp. Brush the insides with olive oil, and sprinkle with a bit of salt and pepper. Place the pumpkins on a baking sheet and roast them for about 25-30 minutes, or until they are tender but still holding their shape.

While the pumpkins are roasting, prepare the Trident Beer Battered Cod according to the package instructions.

In a large pan, heat 1 Tbsp. of olive oil over medium heat. Add the chopped onion and garlic, and sauté until soft and translucent, about 3-4 minutes. Stir in the curry powder, turmeric, cumin, and ground ginger, and cook for another minute until fragrant. Add the pumpkin puree and coconut milk, stirring well to combine. Simmer the mixture for about 10 minutes, letting the flavors meld together. Season with salt and pepper to taste.

Once the pumpkins are roasted and the cod is cooked, spoon the pumpkin curry into each roasted mini pumpkin. Place a piece of the cooked Trident Seafoods Beer Battered Cod on top of the curry in each pumpkin.

Garnish with fresh chopped cilantro and Enjoy!