Creamy Coconut Wild Alaska Pollock Curry with Saffron Rice
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!