Click on the image, above to submit to Pinterest.

Cornish Pollack Curry

Cornish Pollack Curry is a modern English recipe (from Cornwall) for a the classic curry of pollack in a lightly-curried coconut milk base. The full recipe is presented here and I hope you enjoy this classic English version of: Cornish Pollack Curry.

prep time

10 minutes

cook time

20 minutes

Total Time:

30 minutes

Serves:

2

Rating:

Tags : CurrySpice RecipesFusion RecipesBritish RecipesEnglish RecipesCornish Recipes

In going round the Celtic nations, I've come back to Cornwall. With Cornwall's abundance of seafood it's no surprise that seafood-based, particularly fish-based, curries feature strongly. Pollack is not, personally, my favourite fish, but this curry really works for this under-appreciated species, which is also quite cheap to buy. So this makes a really economical dish.

Ingredients:

2 Cornish pollack fillets (skinless)
1 tbsp olive oil
1 onion, finely sliced
1 cloves garlic, crushed
1 tbsp fresh ginger, finely chopped
1/2 red chilli, finely diced
2tbsp curry paste of your choice
200ml coconut milk
1 handful fresh coriander, roughly chopped
2 Naan bread or 4 Chapatis

Method:

Heat the oil in a large frying pan. Add the sliced onion and garlic. Sweat the mixture on a gentle heat for 5 minutes.

Stir in the ginger and chilli. Add curry paste and coconut milk and bring to the boil, reduce the heat and simmer until the sauce has thickened slightly.

Cut the Pollack into chunky slices and add to the sauce. Cover the pan with foil or a lid and gently poach the fish for 4 or 5 mins till the fish is cooked and is flaking.

Add ¾ of coriander to pan, stir in carefully and spooning the sauce over the fish.

Serve the curry in a bowl, garnished with coriander along with Naan bread or chapati.