Thai pollock curry
- Preparation and cooking time
- Total time
- Easy
- Serves 4
Skip to ingredients
- 750g skinless pollockcut into large cubes
- 3 tbsp flour
- oil
- 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 brinedrained and lightly crushed
- a small handful Thai basil or coriander
- to serve jasmine rice
- 2 limeshalved
Nutrition: per serving
- kcal406
- fat18g
- saturates8.6g
- carbs19.4g
- fibre0.8g
- protein40.1g
- salt1.3g
Method
step 1
Put the pollock 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 into a sieve to drain.
step 2
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 pollock, and scatter in the Thai basil. Serve with rice and limes.
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