Fresh ways with fish
Wild Alaska Fish Curry
Serves 4
- 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 400g cans chopped tomatoes
- 450ml (3/4 pt) vegetable or chicken stock
- 1 x 400g can chick peas, drained
- 50g (2oz) red lentils
- 400g (14oz) wild Alaska pollock, thawed if frozen
- 2 tbsp coriander, chopped
- Salt and freshly ground black pepper
- Naan bread or rice, to serve
Pat the wild Alaska pollock fillets dry with kitchen paper and then cut them into large chunks
Heat the olive oil in a large saucepan. Gently fry the onion and garlic for two or three minutes, until softened. Stir in the cumin seeds, ground coriander and curry powder and stir for a few seconds
Add the courgette, carrot, aubergine, pepper and canned tomatoes. Pour in the stock and add the chickpeas and lentils. Bring to the boil, then reduce the heat and simmer for 20-30 minutes, or until the vegetables are tender and the lentils are soft
Add the pollock chunks to the saucepan, stirring them in gently. Simmer the curry for a further five minutes to cook the fish. Stir in the fresh coriander and season, adding salt and pepper, to taste
Ladle into warm bowls and serve with hot naan bread or rice
Cook's tip: It's important that you serve the curry soon after adding the pollock, otherwise the fish will break up into small flakes. If you wish to make the curry in advance, add the fish when you re-heat the curry, simmering it for four or five minutes.
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