Fishy, Recipes, Spicy

Jim’s Pollack Curry

This is a very simple all-round curry. The great thing about it is that the quantities can be simply increased or decreased depending on how much sauce you need. You can also substitute the Pollack for many other things – prawns, chicken etc. The sauce also freezes well so if you want to make up a big batch you can keep some for future dinners.

Ingredients

  • 1 onion, half finely chopped, the other sliced into half-moons.
  • 2 cloves of garlic, finely chopped.
  • 1 red chilli, deseeded and finely chopped.
  • 1 thumb-sized piece of ginger, finely chopped.
  • 1 tin chopped tomatoes.
  • 2-3tbsp crème-fraiche or natural yoghurt.
  • 2-3 fillets of Pollack, chopped into chunks.
  • 1tsp ground cumin.
  • 1tsp ground coriander.
  • 1tsp ground turmeric.
  • 1 tsp garam masala.
  • ¼ -1/2tsp cayenne pepper.
  • Salt and pepper.
  • 1tbsp oil.

Method

  • Heat the oil over a medium-low heat in a wide pan and add the onion, garlic, chilli, and ginger. Fry gently for a few minutes until soft but not coloured.
  • Add the spices and stir together – this forms the base flavour for the sauce – cook for a minute or so.
  • Pour in the tinned tomatoes and swill out the can with water which is also added.
  • Season with salt and pepper and bring to a simmer.
  • Add the crème-fraiche/yoghurt 1tbsp at a time and incorporate into the sauce until creamy.
  • Taste and add more spice if required. If it is too hot, add more crème-fraiche or yoghurt.
  • Allow to simmer for a good 20mins – if you think it is getting too thick add a splash more water.
  • When you are happy with the flavour, add the chunks of fish and cook gently. Fresh fish will take only a few minutes to cook through but if it has been frozen it may take a bit longer.
  • Serve with spiced basmati rice.
Standard