Wash and peel the potatoes, carrots and pumpkin and cut into approx. 2 cm cubes. Eight the onions.
Heat the oil in a wok or in a large non-stick pan and fry the vegetables, onions and garlic clove in it. Add the curry paste and fry briefly. Deglaze with stock and coconut milk. Put a lid on and let everything simmer for about 10-15 minutes.
Add the fish cut into bite-sized pieces, fold in carefully and let simmer for about 5 minutes (let it simmer carefully so that it does not disintegrate). Finally, season with salt, pepper, curry powder, possibly chilli for those who like it spicier, and lemon juice.