Poached fish curry with broccoli and ginger
Don't hold back on the vegetables in this delicious curry - can you Add One More?
Ingredients
Serves 4
1 Tbsp oil
ΒΌ cup coconut cream
2 cups water
1 tsp fish sauce
2 Tbsp lemon juice
1 vegetable stock cube
1 Tbsp curry powder
1 Tbsp chopped fresh ginger
2 cloves garlic, crushed
1 head broccoli, sliced into florets
500g fish fillets, sliced into pieces
2 spring onions, finely sliced sliced
1 chilli, finely sliced (optional) for garnish
Method
Heat oil in a large saucepan. Add garlic, ginger and curry powder and cook for 1-2 minutes until fragrant. Whisk stock cube into the water. Add coconut cream, stock, fish sauce, and lemon juice to the saucepan and bring to the boil.
Reduce heat to a simmer, add broccoli then cover with diced fish and spring onions.
Place lid on the saucepan and cook slowly for approximately 10 minutes or until the fish and broccoli are cooked through.
Garnish with chilli if using.
Serve with crusty bread rolls or with cooked rice.