Why use Greendale?
Pollock Curry Recipe
Sometimes nothing beats a good curry – and when you can make your own, why bother with takeaway? We’ve used our lovely locally-caught Pollock here, but you can easily substitute most other white fish (Pollock is a member of the Cod family). Serves 4.
‘Pollock’ or ‘Pollack’? However you choose to spell its name, this fish is found in abundance here in the Westcountry, making it a great sustainable alternative to Cod. Fresh from the waters off the Devon and Cornwall coast, Pollock is a member of the Cod family, with firm white flesh and a very tasty flavour.
GOVENEK OF LADRAM
The forerunner in the fleet of netters operating from Newlyn in Cornwall, Govenek of Ladram is familiar to TV audiences after featuring in Channel 4’s The Catch series, during which skipper Phil Mitchell and his crew became stars of the show as they searched for hake, monkfish and Pollock across the south-west approaches.
700g Greendale Pollock Fillets, skinned and cut into bite-sized chunks
2tbsp Rapeseed Oil
1 Red Onion, peeled, trimmed and sliced finely
2 cloves Garlic, peeled and sliced finely
A thumb-sized piece of fresh Ginger, peeled (the side of a teaspoon is good for this) and grated
1 Red Chilli, chopped finely (remove the seeds if you prefer less heat)
Bunch of fresh Coriander, washed, leaves and stems separated
2 tsp Cumin Seeds
1tsp Mustard Seeds
½ tsp Turmeric
400ml tin of Coconut Milk
300g Basmati Rice
Sea Salt and freshly ground Black Pepper, to taste
Place a large pan over a medium heat and add the oil. Add the onion, lower the heat slightly and cook gently until it has softened and become translucent (about 10-15 minutes). Finely chop the coriander stems, then – when the onion has had its time – add them to the pan, together with the prepared garlic and chilli, and the ginger. Cook for a couple of minutes, stirring all the while, then add the cumin and mustard seeds and the turmeric, and cook for a further minute or two until the spices smell fragrant. Now is probably a good time to cook the rice, according to the pack instructions.
Pour the coconut milk into the pan and increase the heat to bring the pan up to the boil, then reduce the heat and simmer for 5 minutes, stirring gently, until the sauce has reduced and thickened slightly. Put the prepared Pollock into the pan, season with a good pinch of salt and some black pepper, then cover the pan and simmer for another 5 minutes until the fish is cooked through (as a rough guide, the fish is ready when it has become opaque and is easy to flake with a fork). Stir the chopped coriander leaves into the curry, then serve straight away with the cooked rice, and some cooling plain yoghurt or your favourite chutneys alongside.
There’s nothing Mitch Tonks doesn’t know when it comes to cooking fish – thoughtful, unfussy and a joy to eat, his recipes always let the seafood shine. Here, simply-cooked Pollack is plated with just-wilted greens and a buttery, mustard-spiked sauce – delicious! Serves 2.
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