Fish curry with broccoli

Ingredients for 2 servings:

• 1 broccoli
• 400 g fish fillet(s), e.g. pollock
• 1 onion(s)
• 1 garlic clove(s)
• 1 piece(s) ginger, about the size of half a thumb
• 1 tbsp red curry paste
• 200 ml orange juice
• 200 ml water
• 1 tsp, heaped vegetable stock, granulated
• 1 can coconut milk
• Curry powder, hot
• chili flakes
• salt and pepper

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

Cut the broccoli into florets, blanch in boiling salted water for a few minutes, drain in a sieve, and refresh. Mix together the orange juice, vegetable stock, and curry paste. Cut the onion into wedges and 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 a boil and reduce the liquid slightly, then reduce the heat to low and add the coconut milk. Stir until well combined. Season with salt, pepper, chili, and curry powder. Cut the fish into bite-sized pieces and add to the sauce along with the broccoli. Let it simmer over low heat without boiling until the fish is tender. Basmati rice is a good side dish.