Broccoli & Mango Fish Curry

Featuring: Tiny Beets Broccoli, Avocado & Mango Curry Purée
Serves: 2 adults + 1 little
Stage: Family meal / Baby-led weaning friendly
Ready in: 20 minutes

Ingredients

  • 150 g Tiny Beets Broccoli & Mango Curry cubes (approx. 3 cubes, defrosted)

  • 250 g white fish (barramundi, snapper, or cod), cut into small chunks

  • ½ cup coconut cream

  • ½ cup peas or diced sweet potato

  • 1 tbsp coconut oil or ghee

  • 1 small garlic clove, finely grated (optional for adults)

  • Juice of ½ lime

  • Fresh coriander or mint, to serve

  • Steamed rice or coconut rice, to serve

Method

  1. Sauté base: Warm coconut oil in a pan. Add garlic (if using) and cook for 30 seconds until fragrant.

  2. Add the cubes: Stir in Broccoli & Mango Curry cubes and coconut milk. Let it melt into a smooth, creamy sauce.

  3. Add veggies: Toss in peas or sweet potato, simmer until tender.

  4. Add fish: Gently add the fish pieces, cover, and simmer for 5–7 minutes until flaky and just cooked through.

  5. Finish: Squeeze over lime, sprinkle herbs, and serve with rice.

For Baby

Before adding lime or salt, remove a small portion. Flake the fish well and mash it with extra curry sauce or rice for a smooth, mild mix.

Storage

  • Fridge: Up to 2 days (fish is best fresh).