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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