Wild Alaska Fish Curry

recipe

Wild Alaska Fish Curry

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This warming, spicy curry is just the thing for chilly days. It's packed with fresh vegetables to help you towards your five-a-day and boost your fibre intake, and wild Alaska pollock gives you plenty of protein and micro-nutrients. Very healthy!

Ingredients

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 (? 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

Serves: 4

Directions

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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 - minutes, or until the vegetables are tender and the lentils are soft