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Poached pollock in turmeric coconut curry with dill & coriander
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Serves: 2
1 tbsp vegetable or coconut oil
½-1 red chilli, deseeded and finely sliced
2.5cm ginger, finely grated
3 cloves garlic, very thinly sliced
1 tsp ground coriander
1 tsp turmeric
2 medium tomatoes, cored and roughly chopped
160ml can coconut cream
150-200ml fish stock
1 tsp soft brown sugar
1 tsp fish sauce
270g pack Wild Alaska Pollock Loins, cut into large chunks
250g pack microwaveable wholegrain rice
¼ x 28g pack coriander, leaves
¼ x 20g pack dill, leaves
½ lime, wedges
1. Heat the oil in a medium saucepan with a lid over a medium heat. Add the chilli, ginger and garlic. Stir and cook for 3 minutes.
2. Add the ground coriander and turmeric and cook briefly before adding the tomatoes, stirring and cooking for 2 minutes. Add the coconut cream, 150ml stock, sugar and fish sauce. Bring to a gentle simmer, then reduce the heat to low and cook for 10 minutes, adding a little more stock if needed.
3. Season the fish then place in the pan. Cover and poach for 7 minutes until opaque. Cook the rice according to pack instructions.
4. Serve the fish and sauce on top of the rice. Top with coriander and dill then squeeze over the lime.
Typical values per serving:
Energy |
2,560kJ 611kcals |
---|---|
Fat | 29g |
Saturated Fat | 17g |
Carbohydrate | 47g |
Sugars | 7.1g |
Protein | 39g |
Salt | 1.4g |
Fibre | 4.5g |
(using vegetable oil)
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