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Coconut Curry with Fish and Broccoli

Coconut Curry with Fish and Broccoli

Coconut Curry with Fish and Broccoli - Coconut Curry with Fish and Broccoli

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30 min.
Preparation
50 min.
Ready in
easy
Difficulty

Ingredients

for 4 servings
400 grams
fish fillet (skinless haddock or monkfish)
4
1 stalk
250 grams
80 grams
Mushrooms (shimeji)
2
2
1
2 centimeters
1 teaspoon
2 tablespoons
1 pinch
1 pinch
300 grams
250 milliliters
2 tablespoons
light Soy sauce
1 splash
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Preparation steps

Step 1/3

Rinse fish and cut into bite-sized pieces. Rinse scallions and cut diagonally into rings. Put aside some scallion greens for garnish. Rinse celery and cut into thin slices. Rinse broccoli and drain well. Depending on broccoli size, leave florets whole or quarter or half. Rinse mushrooms. Peel shallots and garlic and finely chop. Rinse chile and cut into fine strips. Peel ginger and finely chop. Sauté ginger, shallots, garlic, mushrooms, celery, broccoli, coriander and chile in hot oil in a pot for 1-2 minutes.

Step 2/3

Add ginger and cumin to pot and sauté, then pour in stock and coconut milk and simmer on low heat for about 10 minutes.

Step 3/3

Place fish in pot with curry and cook until done, about 5 minutes. Season with soy sauce and lime juice to taste and garnish with scallion greens to serve.