Wild Alaska Pollock Coconut Curry With Cucumber Yogurt Sauce Recipes
WILD ALASKA POLLOCK COCONUT CURRY WITH CUCUMBER YOGURT SAUCE
One of the best recipes we've ever eaten, via "Serious Eats Partners." It can be made with any mild fish (we used haddock, our "go-to" local fish here in NE New England). Don't skip the yogurt sauce; we thought it might be overkill, but it was icing on the cake!
Provided by lecole54
Categories < 60 Mins
Time 40m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- 1. Heat olive oil in a large, wide-rimmed sauté pan over medium heat. Add onion and cook until softened, about 3 minutes.
- 2. Add garlic and ginger and sauté 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. Season with 1 teaspoon of salt, then stir in wild Alaska pollock. Simmer 5 minutes, or until fish is cooked through.
- 4. Meanwhile, make the cucumber yogurt sauce. In a bowl mix together yogurt, cucumber, remaining ½ teaspoon salt, and garam masala.
- 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.
Nutrition Facts : Calories 446.4, Fat 31.3, SaturatedFat 21.3, Cholesterol 103.2, Sodium 1028, Carbohydrate 11.9, Fiber 2.1, Sugar 3.7, Protein 32.5
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