Pollock Curry


  • 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

The Method

Prep time: 5 minutes
Cooking time: 25 minutes
Serves: 4

  1. 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.
  2. Meanwhile, cook your rice according to the on-pack instructions.
  3. Chop and add the ginger and chilies to the onion-garlic mix, and cook for a minute.
  4. 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.
  5. 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.
  6. Sprinkle on the chopped coriander and enjoy with your rice.

Recipe Courtesy of:

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