Broccoli in curry-tomato sauce with fish fillet

Ingredients for 3 servings:

• 3 fish fillets, e.g. pollock fillets
• some lime juice
• 500 g broccoli
• 1 onion(s)
• 500 ml tomatoes, pureed
• 400 ml coconut milk
• 2 tsp vegetable broth
• 1 tsp red curry paste
• 1 ½ tsp cumin
• 1 tsp turmeric
• ½ tsp coriander powder
• Clarified butter or vegetable oil
• salt and pepper
• Sugar
• e.g. chili flakes

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 35 minutes

light and delicious

Divide the broccoli into florets and wash thoroughly. Don’t discard the stalks; peel and thinly slice them. Dice the onion. Add lime juice to the fish fillets and season with salt and pepper. Brown them in clarified butter or vegetable oil in a deep pan. Then remove from the pan. Add the diced onion and broccoli slices to the pan and fry for 2-3 minutes. Stir in the curry paste and fry the broccoli florets for a few minutes. Stir in the passata and coconut milk and bring to a boil. Add the vegetable stock, cumin, turmeric, and coriander. Season the sauce with salt, pepper, sugar, and chili flakes, if desired. Reduce the heat and add the fish fillets to the sauce. Do not stir at this point, so the fish does not fall apart. Simmer gently with the lid on for about 10 minutes, until the broccoli is tender; this will, of course, depend somewhat on the size of the florets. Serve with basmati or jasmine rice. Tip: If it’s important to you that the broccoli retains its beautiful green color, you can also blanch it in salted water, refresh it in an ice bath, and then add it to the sauce just before serving. I usually don’t care much about this and prefer to keep all the good vitamins in the sauce.