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    • Pollock Fish Curry

    Pollock Fish Curry

    Mark Sharron
    Medium difficulty
    40 minutes
    02-Apr

    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. 

     

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    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

    • Step-by-Step Method for Pollock Fish Curry
    • Prepare the pollock fillets by patting dry with kitchen paper and cutting into large bite-sized pieces
    • Dice the onion finely and set aside
    • Mince the garlic cloves and reserve
    • Chop the fresh cilantro and reserve for garnishing
    • Open and measure the coconut milk and diced tomatoes, keeping each in separate bowls
    • In a small bowl, combine: cumin, coriander, turmeric, garam masala, ground ginger, chili powder, black pepper, and salt to taste
    • Heat the olive oil in a large nonstick skillet or saucepan over medium heat
    • Add diced onion to the hot oil and sauté gently until translucent (3–4 minutes)
    • Add minced garlic and cook for 1 minute until fragrant, stirring constantly
    • Sprinkle in the prepared ground spices; stir well to coat onions and garlic, bloom spices for 1 minute
    • Pour in the diced tomatoes (with juice), stir and simmer for 2 minutes
    • Stir in the coconut milk; mix thoroughly and bring just to a gentle simmer
    • Taste and adjust salt as needed
    • Nestle pollock pieces into the sauce in a single layer
    • Cover and poach gently over medium-low heat until fish is opaque and flakes easily (5–8 minutes)
    • Remove from heat and rest for 2 minutes
    • Gently stir in half the chopped cilantro, reserving remainder for garnish
    • Serve fish curry hot, ladled into bowls or deep plates
    • Garnish with remaining chopped cilantro
    • Optional: plate with a wedge of lime or a sprinkle of extra black pepper for brightness
    • Serve with steamed rice or warm flatbread if desired