Creamy Coconut Wild Alaska Pollock Curry with Saffron Rice
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Servings: 2
- Yield: 2 servings
Ingredients
For the Fish:
- 2 Alaska pollock fillets, cubed
- 1 yellow onion, thinly sliced
- 2 cloves garlic, minced
- 4 teaspoons curry powder
- 2 teaspoons dried oregano
- Juice from ½ lemon
- 1 can (14 oz) coconut milk
- Salt and pepper, to taste
For the Rice:
- 1 cup rice
- 2 yellow onions, chopped
- 2 tablespoons olive oil
- 3 cups vegetable stock
- 10 strands saffron
- Fresh cilantro leaves, for garnish
Preparation
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Step 1 Prepare the Curry
In a hot pan, heat olive oil and sauté the sliced onions until softened. Add the garlic, curry powder, and oregano, stirring to release the aromas. Add the Alaska pollock cubes and drizzle with lemon juice. Pour in the coconut milk, season with salt and pepper, and let simmer for 10-12 minutes.
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Step 2 Cook the Saffron Rice
In a separate pan, heat olive oil and sauté the chopped onions until golden. Add the rice and stir to coat the grains. Pour in the vegetable stock and season with salt and pepper. Cover and simmer on low heat for 15 minutes until the rice is cooked.
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Step 3 Add the Saffron
Crush the saffron strands in a mortar, then sprinkle over the cooked rice. Stir well, cover, and allow to rest for 5 minutes off the heat.
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Step 4 Assemble the Dish
Serve the coconut curry with a side of saffron rice. Garnish with fresh cilantro leaves and enjoy!
