Summary

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

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Instructions

1. Cut the broccoli into florets, blanch for a few minutes in boiling salted water, drain in a sieve and rinse.
2. 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.
3. 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.
4. Basmati rice is ideal as a side dish.