June 24, 2016
400 g (14oz) wild Alaska pollock fillet, thawed if frozen
3 tbsp Olive oil
1 Onion, chopped
2 Garlic cloves, crushed
1 tsp Cumin seeds
1 tsp Ground coriander
1 tbsp Korma or mild curry powder
1 Courgette, sliced
1 Carrot, chopped into chunks
1 Aubergine, chopped into chunks
1 Red pepper, deseeded and chopped into chunks
2 x 400 g Cans chopped tomatoes
450 ml (¾ pt) vegetable or chicken stock
1 x 400 g Can chick peas, drained
50 g (2oz) red lentils
2 tbsp Coriander, chopped
Salt and freshly ground black pepper
Naan bread or rice, to serve
1Pat the wild Alaska pollock fillets dry with kitchen paper and then cut them into large chunks.
2Heat the olive oil in a large saucepan.
3Gently fry the onion and garlic for 2 or 3 minutes, until softened.
4Stir in the cumin seeds, ground coriander and curry powder and stir for a few seconds.
5Add the courgette, carrot, aubergine, pepper and canned tomatoes.
6Pour in the stock and add the chickpeas and lentils.
7Bring to the boil, then reduce the heat and simmer for 20-30 minutes, or until the vegetables are tender and the lentils are soft.
8Add the pollock chunks to the saucepan, stirring them in gently
9Simmer the curry for a further 5 minutes to cook the fish.
10Stir in the fresh coriander and season, adding salt and pepper, to taste.
11Ladle into warm bowls and serve with hot naan bread or rice.
12Cook’s tip: It’s important that you serve the curry soon after adding the pollock, otherwise the fish will break up into small flakes.
13If you wish to make the curry in advance, add the
fish when you re-heat the curry, simmering it for 4 or 5 minutes.
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