Recipe for Pollock Curry

Prep time: 5 minutes
Cooking time: 26 minutes
Serves: 4


2 tbsp olive oil
1 onion
2 cloves garlic
2-inch piece fresh ginger
2 red chilies
4 tbsp tikka masala curry paste
1 x 400ml can coconut milk
900g pollock fillets
freshly ground black pepper
1 tbsp roughly chopped fresh coriander


Heat the oil, crush the garlic and finely slice the onion, then cook them gently until softened and slightly caramelised – it will take 10-15 minutes. Set aside ¼ of the onion-garlic mix.

Meanwhile, cook your rice according to the on-pack instructions.

Chop and add the ginger and chilies to the onion-garlic mix, and cook for a minute.

Stir in the curry paste and coconut milk until well mixed. Bring this mixture to the boil, reduce the heat and simmer for 5 minutes, until it has reduced slightly.

Cut the pollock into large cubes. Add to the sauce, season the mix with the black pepper and pop on the lid, then simmer for 5 minutes, until the fish has turned opaque and is just flaking.

Sprinkle on the chopped coriander and enjoy with your rice.


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