Pollock Coconut Curry

Pearly fish flakes that fall apart under pressure, bathed in a smooth orange sauce. The warm aroma of toasted cumin and fresh coriander fills the air.

• Prep time: 15 min
• Cook time: 25 min
• Difficulty: Easy
• Calories: 480
• Protein: 29 g
• Carbs: 18 g
• Fat: 32 g

Ingredients

• 600 g Theragra chalcogramma ( in large cubes )
• 2 piece Yellow onion ( finely sliced )
• 3 piece Garlic ( minced )
• 3 tbsp Peanut oil
• 1 tsp Turmeric powder
• 1 tsp Cumin ground
• 1 pinch Hot pepper en poudre
• 3 piece Round tomato ( crushed )
• 400 ml Coconut milk
• 1 pinch Gray sea salt
• 1 piece Fresh cilantro ( chopped )
• 20 g Fresh ginger ( grated )

Instructions

1. Fish preparation

   Cut the pollock into large 3 cm cubes. Salt lightly to firm up the flesh and set aside in the refrigerator.

2. Aromatic base

   Heat the oil in a sauté pan. Add the chopped onion, pressed garlic, and grated ginger. Sauté without browning until the onion is translucent.

3. Spice roasting

   Add the turmeric, cumin, and chili powder. Stir for 1 minute to release the aromas. Add the crushed tomatoes and let reduce until the oil slightly rises to the surface.

4. Simmering and finishing

   Pour in the coconut milk. Bring to a simmer. Submerge the fish cubes in the sauce. Cover and poach for 5 minutes. The fish is cooked when it is opaque at the center. Sprinkle with fresh cilantro.

Chef's tips

• Don't stir too vigorously once the fish is added, or the chunks will break apart.
• The sauce should coat the back of a spoon; if too thin, reduce it before adding the fish.

Storage

Keeps for 2 days in the fridge. Reheat over very low heat to avoid overcooking the fish.