WILD ALASKA POLLOCK CURRY WITH COCONUT, RICE, BELL PEPPER, SPINACH AND KUMQUAT

Wild Alaska pollock curry with coconut, rice, bell pepper, spinach and kumquat. A deliciously fragrant curry, with succulent wild Alaska pollock.

Prep and cooking time: About 30 minutes.

Serves: 4

Skill level: Easy

Wild Alaska Pollock Curry created by the Chef in the Hat

Ingredients

2 x 3 oz Portions Wild Alaska Pollock fillets
1 onion, small & diced
1 cup peeled and diced purple sweet potato
1 red bell pepper roasted, peeled and sliced
½ cup sliced kumquat
1 ½ lime (juice only)
½ cup rough chopped flat parsley
½ cup rough chopped cilantro
¼ cup rough chopped mint
2 bunches spinach, washed and dry

Spices

1 tbsp cardamom pods
1 tbsp cumin seed
1 tbsp ground turmeric
1 tsp ground cinnamon
1 tsp dried chili powder
2 tsp salt
1 tsp cracked black pepper
1 tbsp curry powder mix

Remaining Ingredients

Vegetable oil
1 cup jasmine rice
2 cup chicken (or vegetable) stock
1 ½ cup coconut milk
3 tbsp coconut shavings
2 tbsp toasted sliced almond

Method

• In a medium pot drop the oil, add the cardamom pods and the cumin and cook until bloomed. Add the turmeric, cinnamon, chili salt and cracked pepper. Cook for a couple minutes then drop in the diced onion. Cook until translucent.
• Add the oil, the curry powder and the onion, cook until translucent, add the sweet potato, toss for a minute or two, add the stock and the coconut milk. Cook for a few minutes until tender, add the bell pepper, kumquat and lime juice. Cook for about 3 minutes and strain (while keeping all the liquid aside). Add the coconut shavings and the almonds with all the chopped herbs. Set aside.
• Cook the jasmine rice as per instructions on packet.
• In a large sauté pan, drop the oil and sauté the spinach until melted. Season with salt and pepper and set aside.
• In a large sauté pan, drop the sauce and place the Wild Alaska Pollock in, submerged. Simmer and poach gently for about 4 minutes or until cooked through. Remove from the sauce and set aside. Keep reducing the sauce down to about ½ cup.
• On a square plate in one corner, place a ring, set the rice in it and the Wild Alaska Pollock on top. In the other corner of the plate, place the spinach and the vegetables on top and sit the Wild Alaska Pollock piece atop. Ladle the sauce around the plate and garnish with fresh herbs. Serve warm.

Yields 4 servings for dinner with nice left over.

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