04 Mar Creamy Coconut Wild Alaska Pollock Curry with Saffron Rice

Tender Alaska pollock combines with creamy coconut curry and vibrant saffron rice. A comforting meal that’s easy to prepare, with a beautiful blend of spices and fresh herbs to elevate the flavors.

Creamy Coconut Wild Alaska Pollock Curry with Saffron Rice

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Prep. Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Course Single Course

Alaska Product Alaska Pollock

Servings 2 personas

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

Instructions

 

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.

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.

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.

Assemble the Dish

• Serve the coconut curry with a side of saffron rice.
• Garnish with fresh cilantro leaves and enjoy!