Fish and broccoli curry

Fish and broccoli curry

Pike-perch fillets and broccoli are a winning combination: fish bites stewed with vegetables in a curry sauce with coconut milk and fish stock. try also this pastel de nata recipe too.

Ingredients

Main course For 4 people

1 onion

600 g of broccoli

800 g skinless zander fillets

salt

pepper

3 tablespoons of peanut oil

2½ tablespoons of sweet curry

½ tablespoon of spicy curry

2 dl of fish stock

2.5 dl of coconut milk

Freind's kitchen recipes, Ginger and lime herbal tea.

How to proceed

Preparation:

ca. 20 minutes

Brazing:

ca. 10 minutes

Total time:

30 min

First cut the onion in half, then into slices. Divide the broccoli into rosettes. Peel the stem and cut it into slices. Cut the fish fillets into chunks and season with salt and pepper.

Heat the oil in a nice large pan. Let the onion dry. Sprinkle both curries and fry briefly while stirring. Add the fish stock and coconut milk, then bring to a boil. Add the broccoli. Cover and simmer for approx. 10 minutes. Remove the lid and let the liquid reduce until it thickens slightly. Add the fish and cook it. Season with salt and pepper. Serve with jasmine rice or focaccia bread. You may be interested to read Italian apple cake recipe/ golden milk ayurvedic drink.

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