Fish Curry with Broccoli
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 20 mins |
| Total Time | 40 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 1 broccoli
- 400 g fish fillet (s), e.., Pollack
- 1 onion (s)
- 1 clove garlic
- 1 piece (s) ginger, about the size half a thumb
- 1 tablespoon curry paste, red
- 200 ml orange juice
- 200 ml water
- 1 teaspoon, heaped vegetable stock, granulated
- 1 can coconut milk
- Curry powder, hot
- Chilli flakes
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Cut the broccoli into florets, blanch for a few minutes in boiling salted water, drain in a sieve and rinse.
- Mix the orange juice, vegetable stock and curry paste together. Cut the onion into wedges, finely chop the garlic and ginger. Sauté the onion in a deep pan until translucent, then add the garlic and ginger, sauté briefly and finally deglaze with the sauce. Bring to the boil and reduce the liquid a little, then turn the stove to low and add coconut milk. Stir until everything is mixed well. Season to taste with salt, pepper, chilli and curry.
- Cut the fish into bite-sized pieces and add to the sauce with the broccoli. Let simmer over low heat without boiling until the fish is done.
- Basmati rice is ideal as a side dish.
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