Fish curry with broccoli and mushrooms

If you’re a fan of bold flavors and comforting dishes, this fish curry is just what you need. It’s a delicious blend of tender fish and seafruits, plus aromatic spices that come together in a rich, flavorful sauce. You’ll need a few extra ingredients and a bit of patience, but don’t worry—it’s easier than it looks. The result is well worth the effort and perfect for a cozy lunch or dinner. 🙂

Ingredients: (for 4 servings)

For preparing the mussels:

*If you prefer to skip working with mussels in their shells, you can simply use pre-cleaned, shelled mussels—about 400 g. The preparation method remains the same, with the only difference being that you won’t need to remove the shells at the end.*

• 2 kg fresh mussels in the shell (or 400 g directly peeled – fresh or frozen)
• a few celery stalks
• 50 g butter
• a sprig of rosemary
• a few cloves of garlic
• 2 red onions
• a glass or coffee mug of white wine

For the rest of the curry:

• 800 ml coconut milk
• 500 g cod or any other white fish
• a few cloves of garlic
• a medium broccoli
• a piece of fresh turmeric or a tablespoon of turmeric powder
• 150 g shiitake mushrooms
• 250 g brown champignon mushrooms (you can use mushrooms in any combination that you like, the important thing is to have 400 g in total)
• 3-4 green onions
• 100 g curry paste (I had red)
• 3-4 carrots
• a tablespoon of curry powder
• a piece of ginger
• pepper
• a few sprigs of fresh coriander
• olive oil

Start by preparing all your ingredients. Roughly chop the onion, peel the garlic, and divide it—slice some for the mussels and press the rest (for the curry) using a garlic press. Slice the carrots, rinse the mussels thoroughly under cold running water, and finely chop the coriander. Cut the mushrooms into quarters and break the cauliflower into small florets. Peel the ginger and turmeric, then press them through the garlic press as well. Cut the cod into large chunks, and slice the celery stalks and green onions.

In a large pot, heat the butter and rosemary. When the butter is hot, add the onion and sauté until it starts to soften. Then add the sliced ​​garlic and mix well.

Next, add the parsley and stir well. Let it cook for about a minute, then pour in the wine and season with a bit of pepper. Allow everything to simmer over medium heat for around 2 minutes. After that, add the clams, give everything a good mix, then cover the pan with a lid. Cook for 7–10 minutes, or until all the mussels have opened, stirring occasionally. Once the mussels have opened up, they’re done—turn off the heat and let them cool slightly before serving.

Remove the mussels from their shells and set them aside.

In a large pot, heat the olive oil over medium heat. Once hot, add the garlic, ginger, and turmeric—pressed through a garlic press—along with the curry paste. Sauté for 1–2 minutes to release the aromas. Next, add the sliced carrots and cook for another 2 minutes. Then, stir in the broccoli and mix everything well to combine.

Pour in the coconut milk, stir to combine, and let it simmer over medium heat for about 3–4 minutes. Next, add the cod pieces and sprinkle in the curry powder. Mix well, then continue cooking for another 5 minutes, stirring occasionally to ensure everything cooks evenly.

Add the mushrooms to the pot, give everything a good stir, and let it cook for 5–7 minutes, or until the mushrooms are tender. Finally, add the cooked mussels and let the mixture simmer for a few more minutes. Stir in the chopped coriander and green onions, then turn off the heat. Season to taste with salt and pepper.

This dish is incredibly flavorful, with a rich, intense seafood taste. You can enjoy it on its own or pair it with simple, cooked basmati rice for a more filling meal. We chose to serve it just as it is – and it was perfect!

If you try the recipe, let me know how you liked it! 😊

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