Alaskan Pollock Coconut Curry

 
 

A comforting curry that’ll make you smile with every spoonful. Bursting with nutrition and flavour, it’s my new favourite one pot.


SERVES 3-4
PREP TIME 5-10 MINUTES
COOKING TIME 25-30 MINUTES
DIFFICULTY MEDIUM


Ingredients


2 packets of pollock fillets. 1 cauliflower, chopped into florets Olive oil 4 teaspoons of cumin 2 teaspoons of turmeric 1 red onion, chopped 8cm grated ginger 130g cherry tomatoes Handful of coriander 1 teaspoon of mustard seeds 400ml coconut milk 160g baby spinach Coconut rice Salt and pepper Fresh red chilli, sliced


Method


1.
Place the sweet potato on one side of large lined baking tray. Add the cauliflower on the other side. Drizzle everything with 1 tbsp oil, season with sea salt, black pepper, half the cumin, half the turmeric and bake for 25-30 mins at 180c.

2.
Add oil to a casserole dish, then fry the onion, ginger, and whole tomatoes. Add half the coriander, half the mustard seeds, and the rest of the spices. Cook for 1-2 mins.

3.
Add the coconut milk and simmer for 10 mins. Stir through the spinach, until wilted. Add the cauliflower and finish by adding in the pollock on top. Season with salt and pepper.

4.
Cover with the lid and continue to simmer for another 10 mins until the pollock is cooked through.

5.

Serve with the sweet potato and coconut rice. Garnish with some coriander and sliced chilli.

 


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