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Fruity Fish Curry
Courtesy of UK Seafish Authority
Servings: 4
Prep Time: 5 min.
Cook Time: 10 Min.
What you need:
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1 lb. pollack (fresh or defrosted), skinned and cubed
1 Tbsp. sunflower oil
1/2 onion, finely chopped
1 clove garlic, crushed
1 green apple, cubed
8 oz. can pineapple chunks in natural juice (plus 2 Tbsp. juice reserved)
2 tsp. curry powder
2/3 c. fish broth
2 Tbsp. shredded coconut
salt and pepper, to taste
What to do:
1. Heat oil in a large pan. Cook onion and garlic for 1-2 min. or until soft.
2. Add apple, pineapple and juice, curry powder and stock. Bring to a boil. Reduce heat and stir in the fish.
3. Simmer gently for 6-8 min. Add coconut, if used. Salt and pepper to taste. Serve over rice.

Courtesy of Seafish, the UK Sea Fish Industry Authority

"From sea to plate, Seafish delivers expert knowledge, skills and support which help the UK seafood industry secure a sustainable and profitable future."
Serve with:
Basmati rice, mango chutney
Wine pairings:
Sauvignon Blanc, Gew├╝rztraminer, Pouilly-Fuiss├ę
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