Go Back
Print
Indian-Style Fish Curry With Lemon and Garlic Roasted Broccoli
Prep Time
10 mins
Cook Time
45 mins
Total Time
50 mins
 
A lighter and satisfying version of an Indian curry with a roasted broccoli side instead of rice.
Servings: 4
Author: Jemma Andrew-Adiamah
Ingredients
For the curry
  • 4 portions of white fish fillets (I used cod)
  • 1 onion sliced
  • 1 thumb size piece of ginger grated
  • 2 cloves of garlic grated
  • 4 tbsp curry paste (choose your favourite)
  • 400 g chopped tomatoes
  • handful of coriander
  • 1 chilli (optional)
For the roasted broccoli
  • 2 heads of broccoli
  • 3 tbsp coconut oil
  • 1 lemon
  • 1 chilli
  • 2 garlic cloves
Instructions
To make the curry
  1. In a little oil, add the sliced onion and fry until softened on a medium heat.
  2. Add the garlic and ginger and cook for a few minutes before adding the curry paste and cook for a further 5 minutes.
  3. Pour in the chopped tomatoes and simmer on a low heat for 30 minutes.
  4. Put the white fish fillets into the curry sauce and cook until they are cooked through (roughly 10 minutes).
  5. Garnish with chopped coriander and sliced chilli (optional).
To make the roasted broccoli
  1. Preheat the oven to 180 degrees.
  2. Cut the broccoli heads into florets and place in a baking tray.
  3. Pour over the coconut oil, sliced garlic and chilli.
  4. Slice the lemon and add to the baking tray.
  5. Cook the broccoli for 10 minutes in the oven until it turns tender and crispy.