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Creamy hake and basil curry with broccoli and sautéed tomato

Creamy hake and basil curry with broccoli and sautéed tomato

A mild and creamy hake curry flavored with fresh basil, accompanied by tender broccoli and sautéed tomato. It is a quick, light and flavorful dish, perfect for a balanced midweek meal.

  • Servings: 2
  • Prep: 5 min
  • Cook: 20 min

Ingredients

  • 250 g hake
  • 10 g basil
  • 500 g broccoli
  • 180 ml coconut milk
  • 4 g curry powder
  • 1 unit tomato, cut into 4 wedges
  • 1 clove garlic, grated
  • 20 ml olive oil
  • 15 ml water
  • salt
  • pepper

Instructions

  1. Peel and grate the garlic. Remove the basil leaves, chop the stems and leaves and reserve the leaves for later.
  2. Pat the hake dry with kitchen paper and cut into 2–3 cm pieces. Keep in the fridge.
  3. Cut the broccoli into small florets; remove the stem end and cut into 1 cm pieces. Cut the tomato in half and then each half into 4 wedges.
  4. In a large pan, heat a splash of oil over medium-high heat. Sauté the broccoli (florets and stem) for 4 minutes, stirring.
  5. Add a splash of water, cover the pan and cook for 4 more minutes over medium heat.
  6. Add the tomato, cook for 3 minutes, stirring and season with salt and pepper to taste. Remove the vegetables and set aside.
  7. In another pan, heat a splash of oil over medium heat. Add the grated garlic and basil stems; cook for 1–2 minutes until golden.
  8. Add the coconut milk and curry powder; cook for 2 minutes over medium heat until slightly thickened.
  9. Add the hake pieces, season with salt and pepper and cook for 4 more minutes over medium heat, stirring to coat well with the curry.
  10. When the curry is almost ready, stir in almost all the chopped basil and mix.
  11. Taste and adjust salt and pepper. Serve the hake curry on plates, accompany with the broccoli and sautéed tomato and sprinkle with the remaining basil.

Nutrition (per serving)

  • Calories: 513 kcal
  • Protein: 33 g
  • Carbohydrates: 27 g
  • Fat: 33 g
  • Fiber: 11 g