0
0 ITEM(S) - £0.00 GO

Menu

    • Pollock Fish Curry

    Mark Sharron
    Medium difficulty
    40 minutes
    2-4
    Amount Per Serving: Calories 175; Fat 6g; Carbs 7g; Protein 21g
    Pollock Fish Curry is a flavorful and delicious dish that is easy to prepare and great for any occasion. This dish is a great option for those looking to add a bit of spice to their meal. The combination of spices and creamy coconut milk gives this curry a unique and delicious flavour. Pollock is a mild white fish that is easy to cook and a great protein source. This curry is a great way to enjoy a delicious meal without spending a lot of time in the kitchen.   
    1 rating
    layout 0 comment

    Ingredients

    • 1 lb Pollock fillets
    • 1 tablespoon olive oil
    • 1 onion, diced
    • 2 cloves garlic, minced
    • 1 teaspoon ground cumin
    • 1 teaspoon ground coriander
    • 1 teaspoon turmeric
    • 1 teaspoon garam masala
    • 1 teaspoon ground ginger
    • 1/2 teaspoon chili powder
    • 1/2 teaspoon ground black pepper
    • 1 (14.5 ounce) can diced tomatoes
    • 1/2 cup coconut milk
    • 1/4 cup chopped fresh cilantro
    • Salt to taste

    Method

    • To make Tuna Fish Cakes, start by draining the canned tuna. 
    • While the rice is cooking, prepare the eel by grilling or frying it.
    • Put the tomato paste, olives, and butter into a blender or food processor and whizz until smooth.
    • Put the oats in the blender or food processor, slightly broken up.
    • Coat the fillets with the butter mixture while grilling.
    • Heat a large skillet over medium-high heat and add the fish cakes.
    • Add the chopped cilantro and season with salt to taste.
    • Dip in the flour and coat each fishcake. Dip in the egg and then coat with crumbs. Repeat this process until you have 24 fishcakes. Chill the fish cakes for one hour.