South Indian-style fish curry
- June 2018
- Serves 4
- Hands-on time 35 min
We’ve used pollock in this fish curry recipe but you could use any white fish you prefer. This South-Indian dish is really easy to make and is good for you too!
Prefer Thai curries instead? Our Thai yellow fish curry is made with crab, prawns and cod for a real tastes-of-the-sea showstopper.
- Dairy-free recipes
- 19.4g (10.6g saturated)
- 7.6g (5.3g sugars)
Another close relation to cod (and very popular with chefs) pollack is generally sustainable, but because it isn’t a well-known and popular species it’s not always readily available.
You could also use frozen Alaskan pollock (similar, but note the different spelling) with an MSC certification, but the fillets will be much smaller.
Make the base for the curry (up to the end of step 2) a few hours ahead; cover and chill, then reheat before adding the fish.
New Zealand’s aromatic sauvignon blancs are right at home here.
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