Pollock and Wild Rice with a Mild Cream Curry Sauce
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A quick and easy dish of pan fried Pollock with wild rice and a mild cream curry sauce. The curry sauce is very mild, creamy, similar to say Coronation chicken.
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Ingredients
- 2-3 fillets Pollock
- 1 cup wild rice
- 1/2 tblspn ginger
- 2 cloves garlic
- 1/2 teaspoon corriander seed
- 1/2 teaspoon cumin seed
- 1 teaspoon fenugreek
- 2 shallots, finely chopped
- 60 ml double cream
- as required Salt and pepper
- 2 tblspn light olive oil or vegetable oil
- 1 tblspn butter
- 1 tblspn water
Recipe Method
Dry roast the coriander and cumin seed in a warm frying pan for a minute, then grind up in pestle and mortar until fine.
Fry off the shallots, ginger and garlic in 1 tblspn of light olive oil and butter for a few minutes until soft. Add the ground spices (coriander and cumin), then fry for another couple of minutes. Add the double cream, a dash of water and the fenugreek and simmer for five minutes.
Fry off the Pollock in a hot frying pan in the 1 tblspn of light olive oil, until just cooked.
Cook the wild rice as per the packet instructions, or use the absorption method (2.5 times the amount of water to rice - then bring to the boil, cover, and simmer for 15-30 minutes until all the water is absorbed).
Serve the pollock with the rice and sauce, season to taste.
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