Image of Pollock and Wild Rice with a Mild Cream Curry Sauce

Pollock and Wild Rice with a Mild Cream Curry Sauce

Created by KellyM

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.

2 people
Difficulty rating of
Prep time
5 minutes
Cook time
15 mins


  • 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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