All-In-One Fragrant Coconutty Pollock Curry
One-pot coconut curry with pollock, lemongrass and ginger; gluten-free and dairy-free, serves with basmati rice.
By Stuart Radforth | Prep: 15 min | Cook: 30 min | Serves: 2
Tags: Dinner, Spicy, Gluten-Free, Nut-Free, Dairy-Free, Egg-Free
Ingredients
- 1 g curry powder
- 1 g lemongrass
- 30 g ginger
- 2 pcs garlic cloves
- 1 g turmeric
- 50 ml creamed coconut
- 1 pcs lime
- 11 g vegetable stock mix
- 100 g basmati rice
- 200 g pollock fillets
- 5 g coriander leaves
Instructions
- Prepare ingredients: finely chop coriander, grate ginger, mince garlic, and finely chop lemongrass after trimming tougher outer layers.
- Heat oil in a large pot over medium heat. Add ginger, garlic, lemongrass, and curry powder; cook 2 minutes until fragrant.
- Add basmati rice, solid creamed coconut, vegetable stock mix, and turmeric. Pour in 400 ml boiling water; stir, bring to the boil.
- Reduce heat, cover, and simmer for 8 minutes.
- Cut pollock into chunks; add fish to pot, cover, and cook for 10 minutes until rice is tender and fish is flaky.
- Finish: zest and juice the lime, stir in chopped coriander, and season with salt and pepper. Serve with lime wedges.