Wild Alaska Pollock Coconut Curry With Cucumber Yogurt Sauce
"One of the best recipes we've ever eaten, via "Serious Eats Partners." It can be made with any mild fish (we used haddock, our "go-to" local fish here in NE New England). Don't skip the yogurt sauce; we thought it might be overkill, but it was icing on the cake!"
- Ready In:
- 40mins
- Ingredients:
- 17
- Serves:
-
4
ingredients
- 2 tablespoons olive oil
- 1 medium onion, chopped (about 1-1/2 cups)
- 1 teaspoon garlic, minced
- 1 teaspoon fresh ginger, grated
- 1 teaspoon black cumin seeds (nigella)
- 1 teaspoon ground turmeric
- 1 cup cauliflower floret
- 1 cup broccoli floret
- 1 cup red bell pepper, chopped
- 1 (15 ounce) can coconut milk, full-fat
- 3 teaspoons serrano peppers, finely chopped (optional)
- 16 ounces pollock, cut into 1/2-inch pieces (fillets)
- 1 1⁄2 teaspoons salt
- 1 cup Greek yogurt
- 1 cup cucumber, grated
- 1⁄4 teaspoon garam masala
- basmati rice, steamed for serving
directions
- 1. Heat olive oil in a large, wide-rimmed sauté pan over medium heat. Add onion and cook until softened, about 3 minutes.
- 2. Add garlic and ginger and sauté for a minute until aromatic. Add turmeric and black cumin seeds. Add cauliflower, broccoli, and bell pepper and toss to coat in spices. Pour in coconut milk and serrano pepper (if using) and bring to a low simmer. Cover and simmer for 5 minutes longer.
- 3. Season with 1 teaspoon of salt, then stir in wild Alaska pollock. Simmer 5 minutes, or until fish is cooked through.
- 4. Meanwhile, make the cucumber yogurt sauce. In a bowl mix together yogurt, cucumber, remaining ½ teaspoon salt, and garam masala.
- 5. To serve, spoon the wild Alaska pollock coconut curry over steamed basmati rice. Drizzle yogurt cucumber sauce on top, or serve on the side.
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RECIPE SUBMITTED BY
lecole54
Machias, Maine
I only came to cooking in my 50s, when we moved home to a tiny town with only a few restaurants. I'm always on the hunt for easy, flavorful recipes (often ethnic cuisines), and I'm always ready to try something new and different! In cold weather I gravitate to stews, soups, and casseroles of the not-too-heavy kind; in hot weather I love a salad or cold soup. Partly because of my husband's diabetes (I'm borderline) and partly out of indolence, baking is not my thing.
