Pollock Coconut Curry
Ingredients
- 600 gTheragra chalcogramma (in large cubes)
- 2 pcYellow onion (finely sliced)
- 3 pcGarlic (minced)
- 3 tbspPeanut oil
- 1 tspTurmeric powder
- 1 tspCumin ground
- 1 pinchHot pepper en poudre
- 3 pcRound tomato (crushed)
- 400 mlCoconut milk
- 1 pinchGray sea salt
- 1 pcFresh cilantro (chopped)
- 20 gFresh ginger (grated)
Method
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.
- 1
Cut the pollock into large 3 cm cubes. Salt lightly to firm up the flesh and set aside in the refrigerator.
- 2
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
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
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.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Keeps for 2 days in the fridge. Reheat over very low heat to avoid overcooking the fish.
