Fish curry

Ingredients for 2 servings:

• 2 tbsp oil
• 1 onion(s)
• e.g. curry powder
• n. B. ginger powder
• 250 ml milk
• 3 tbsp broth powder, yeast-free
• 1 lime(s)
• 300 g broccoli florets, frozen
• 400 g pollack fillet(s), frozen
• Chili sauce (Sweet Thai chili sauce)
• Salt
• Parsley, chopped

Instructions

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

Blanch the broccoli briefly (about 2-3 minutes), drain, and refresh (otherwise it will become too soft). Thaw the pollock. Finely dice the onion. Heat the oil in a pan, add the diced onion, and sauté. Briefly fry the curry and ginger powder. Deglaze with the milk and reduce slightly. Season with the stock dissolved in water, sweet Thai sauce, lime juice, and salt. Add the broccoli and heat until hot. Stir as little as possible, otherwise the broccoli will fall apart. Finally, cut the fish into pieces and place on top of the broccoli in the pan. Cover and simmer on low heat for about 10 minutes, depending on the thickness of the fish pieces. Carefully fold in the fish. Sprinkle with chopped parsley. Rice goes very well with this dish.