Fish is gently simmered in a creamy coconut and tomato-based sauce, full of warming Indian inspired aromatics and spices with broccoli and served alongside fluffy basmati rice.
This Week
2 Dec - 8 Dec
Meal Prep Guide
Cut one head of broccoli into small florets (store in an airtight container in the fridge).
Prepare the spice mix (store in a jar in the pantry)
- Add 1 tsp mustard seeds, 2 tsp turmeric powder and 1 Tbsp of curry powder to a jar.
Roast ⅓ cup cashews (store in a jar in the pantry)
Tips
Tips
- As with all of our recipes, the amount of spice you use is up to you. This recipe calls for a whole chilli but if you don’t like a spicy curry you can remove the white pith and ribs of the chilli as that is where the heat comes from (not actually the seeds which you might have been told before).
- Cooking the spices for a few minutes before adding the remaining ingredients helps to deepen its flavour.
- We have used a delicate fish (Tarakihi) which means it doesn’t need to be simmer in the sauce for long. However, if you are using a firmer fish it can simmer in the sauce for 15-20 minutes.
Shortcuts
Vegetables
- Swap out the broccoli for green beans or kale.
Protein
- Swap out the white fish for 500g of chicken thighs. Cut into bite-sized pieces and brown in the pan first, then remove from the pan and set aside; add back into the curry when you would usually add the fish.
- For a vegetarian option, swap out the fish for a tin of chickpeas (drained and rinsed).
Other
- Swap basmati rice for brown rice.
Ingredients
- 1 Tbsp coconut oil
- 1 brown onion (finely chopped)
- 3 garlic cloves (crushed)
- 1 Tbsp ginger (grated)
- 1 chilli (finely sliced)
- 1 tsp mustard seeds
- 2 tsp turmeric powder
- 1 Tbsp curry powder
- 400ml coconut cream (1 tin)
- 400g chopped tomatoes (1 tin)
- 600g white fish fillets, we used Tarakihi (cut in half or in thirds, depending on the size of the fillets)
- 1 ½ cups basmati rice
- 1 head broccoli (cut into small florets)
- 1 cup coriander (roughly chopped)
- ⅓ cup cashews (roasted)
- Salt and pepper
Method
- Heat the coconut oil in a large pot or saucepan over medium heat. Add the onion and cook for 5 minutes or until they start to soften.
- Add the garlic, ginger, chilli and spices and cook for a few minutes until fragrant.
- Add the coconut cream and chopped tomatoes. Bring to a boil before reducing to a gentle simmer for 10 minutes allowing the sauce to develop in flavour and thicken slightly.
- Meanwhile, cook the rice as per the packet instructions.
- After 10 minutes, stir the broccoli through the curry sauce, then pop the lid on and let it cook for 3 minutes before adding the fish. Cook for another 5-7 minutes with the lid on or until the fish is cooked through and flakes easily with a fork; season with salt and pepper.
- Garnish with fresh coriander and roasted cashews; serve alongside the rice.
Variations
Vegetables
- Swap out the broccoli for green beans or kale.
Protein
- Swap out the white fish for 500g of chicken thighs. Cut into bite-sized pieces and brown in the pan first, then remove from the pan and set aside; add back into the curry when you would usually add the fish.
- For a vegetarian option, swap out the fish for a tin of chickpeas (drained and rinsed).
Other
- Swap basmati rice for brown rice.
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