Pollock Keralan Curry


Simplicity is the key for this fish bake as it is a one tray bake. Any fish can be used for this bake.

Recipe (oil free, salt free):
Serves 2,
Pollock fillets – 2
Tomatoes cut into chunks – 2
Onion sliced – 1
Green pepper sliced – 1
Frozen spinach – 2 cubes
Garlic clove chopped – 1
Fresh ginger minced – 2tsp
Mustard seeds – 2tsp
Coriander cumin powder – 2tsp
Turmeric – 1/2tsp
Curry leaves – 5
Paprika – 1tsp
Sumac – 1tsp
Almond milk – 200ml
Lemon juice – 1tsp
Lime juice – 1tsp
Fresh coriander chopped – 2tbsp

Oven temperature 180°C
Keep the sumac aside as it is to marinate the pollock. In a baking dish, mix the rest of the spices, garlic, ginger, curry leaves, onion, pepper and tomatoes together. Roast for 25 minutes. Take out of the oven and roughly mash the tomatoes in the dish. Add the almond milk, spinach and lime juice. Mix together. Cut each of the pollock fillets into half. Mix the lemon juice with the sumac. Spread over the fish. Nestle the fish in the sauce, spooning some of the sauce over the fish pieces. Pop the dish back in the oven to roast for a further 10 minutes until the fish is cooked. Sprinkle over the chopped fresh coriander.

Original recipe:
Keralan Prawn Curry by Rukmini Iyer

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