Coconut Broccoli Curry with Fish

Ingredients

• 400 g skinless fish fillet (e.g., sole, black cod)
• 4 Spring Onions
• 1 stalk Celery
• 250 g broccoli florets
• 80 g mushrooms (e.g., shimeji)
• 2 shallots
• 2 Garlic cloves
• 1 red chili pepper
• 2 cm fresh ginger
• 1 tsp chopped coriander root
• 2 tbsp sesame oil
• a pinch ground galangal
• a pinch ground cumin
• 300 g fish stock
• 250 ml coconut milk
• 2 tbsp Light soy sauce
• a splash lime juice

Instructions

1. 1.

   Rinse the fish and cut into bite‑size pieces. Wash, trim, and slice the spring onions diagonally into rings; set aside some green for garnish. Clean and thinly slice the celery. Rinse the broccoli and drain well; leave florets whole or quartered depending on size. Clean the mushrooms. Peel and finely chop the shallots and garlic. Wash, trim, and cut the chili into fine strips. Dice the ginger very finely. Sauté the shallots, garlic, mushrooms, celery, broccoli, coriander root, and chili in hot oil for 1–2 minutes.

2. 2.

   Add the galangal and cumin to sauté briefly, then deglaze with fish stock and coconut milk; let simmer gently for about 10 minutes.

3. 3.

   Add the fish to the curry and cook for an additional 5 minutes until just done. Season with soy sauce and lime juice, garnish with spring onion greens, and serve.