Instructions

Heat up a large frying skillet with the oil, to med/high heat. Add in the diced squash and let brown on one side (about 1-2 minutes) flip around and wait one more minute.

Cut the catfish fillet into 4 strips (the thicker middle of the fish slightly smaller then the end pieces - for even cooking)
Make a spot for the pieces in the skillet with the squash.
Cook on med/high for 1 minute, then add the coconut milk, curry powder and ginger.
Mix/stir the curry into the milk well, then lower heat to low/simmer.
Cover the pan, and let simmer for 20 minutes.

Give the sauce a taste and add a little salt.

Serve over Jasmin Rice.