- 500 g fish, cubed
- 2 medium red onions
- 5 large garlic cloves
- 1 small knob ginger, scrubbed
- 1 generous tsp ground coriander
- 1 generous tsp ground cumin
- 1 tsp turmeric
- Chili in whichever shape or form you have available, and to taste
- Broccoli in florets
- 1 tin coconut milk
- Water
- Salt
- 2 tblsp oil or ghee
- Blend the onion, garlic and ginger to a paste using a little water, then heat the paste in the oil, stirring for a couple of minutes, without browning.
- Stir in the spices and sizzle at low heat for about five minutes.
- Mix the fish pieces and broccoli in, stirring carefully and add the coconut milk, salt, and water.
- Mix well and bring to a low boil. Reduce heat, cover and cook for another five to eight minutes, depending on the size of the fish pieces.
- Serve hot with rice or quinoa.