Wild Alaska Pollock Coconut Curry With Cucumber Yog

Name: Wild Alaska Pollock Coconut Curry With Cucumber Yogurt Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
1. Heat olive oil in a large, wide-rimmed saute pan over medium heat. Add onion and cook until softened, about 3 minutes.
2
2. Add garlic and ginger and saute 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
3. Season with 1 teaspoon of salt, then stir in wild Alaska pollock. Simmer 5 minutes, or until fish is cooked through.
4
4. Meanwhile, make the cucumber yogurt sauce. In a bowl mix together yogurt, cucumber, remaining 1/2 teaspoon salt, and garam masala.
5
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.

224

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 2 tablespoons olive oil, 1 medium onion, chopped (about 1-1/2 cups), 1 teaspoon garlic, minced, 1 teaspoon fresh ginger, grated, and more.

Yes, Wild Alaska Pollock Coconut Curry With Cucumber Yogurt Sauce falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Wild Alaska Pollock Coconut Curry With Cucumber Yogurt Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions