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Thai-style Pollack Curry

Thai-style Pollack Curry is a modern Fusion recipe for a classic curry of pollack (or other white fish) in a coconut milk and Thai red curry paste base. The full recipe is presented here and I hope you enjoy this classic Fusion version of: Thai-style Pollack Curry.

prep time

20 minutes

cook time

25 minutes

Total Time:

45 minutes

Serves:

2

Rating:

Tags : CurrySpice RecipesFusion RecipesFusion Recipes

Pollack (or Pollock) is one of those under-utilized fish, a member of the cod family, that I always struggle with. The traditional way of cooking, back home, is to poach with milk and eggs. But I’m always on the look out for new things to do with the fish, so I decided to attempt a Thai-style red curry this time.

Ingredients:

750g skinless pollack, cut into large cubes
3 tbsp flour
Oil, for frying
2 tbsp Thai red curry paste
1 tbsp palm sugar or light brown soft sugar
160ml coconut cream
100ml milk
2 tsp fish sauce
1 tsp green peppercorns in brine, drained and lightly crushed
a small handful Thai basil or coriander
jasmine rice, to accompany
2 limes, halved, to accompany

Method:

Put the fish in a bowl, add the flour and turn the pieces over until they are coated. Heat 1cm oil in a frying pan until it is hot and fry the fish in a single layer for about a minute on each side, turning them as they brown. They should be just cooked through. Lift them out into a sieve to drain.

Put the curry paste in a saucepan with a little oil and fry it until it starts to bubble. Add the sugar for a minute, then stir in the coconut cream and milk, and bring the lot to a simmer. Add the fish sauce, peppercorns and pollack, and scatter in the Thai basil.
Serve with rice and limes.