Roasted Alaska Pollock with Yellow Curry Sauce

Alicia Parker


Premium Supplier 11th November 2019
Alicia Parker


Premium Supplier

Roasted Alaska Pollock with Yellow Curry Sauce

30 min

The medley of spices in this Alaska pollock curry infused together act as an anti-inflammatory.



  • 2 fillets of Alaska pollock 160g-180g
  • Sea salt
  • White ground pepper

Curry Paste

  • 1 shallot finely chopped
  • 1 lemongrass stalk peeled and chopped
  • 2 red chillies chopped
  • 2 garlic cloves chopped
  • Handful coriander chopped
  • 1cm piece of ginger
  • 1tsp. mild curry powder
  • 1pinch chilli powder
  • 1 tsp. turmeric
  • 1tsp. honey
  • Pinch of salt


  • 1 lemongrass stalks bashed with back of knife
  • 1 tbsp. coconut oil
  • ½ aubergine chopped into cubes
  • 400ml coconut milk
  • 1 yellow pepper chopped
  • 100g sugar snap peas
  • 150g plum tomatoes roughly chopped
  • Handful Thai basil chopped


• Pre-heat your oven to 180oc.
• Place all the ingredients for the curry paste into a blender and blend until smooth.
• Heat a large deep saucepan over a medium heat and add 1tbsp of coconut oil. Spoon in the curry paste and cook for 1-2 minutes continually stirring. If the paste starts to brown remove from the heat and allow to cool slightly.
• Now add the coconut milk to the curry paste along with the chopped tomatoes, yellow pepper, aubergine and lemongrass, turn the heat down to low and continue to cook gently for 8-10 minutes.
• Place the pollock fillets onto a baking tray and season with salt and pepper. Place into the oven and cook for 8 minutes. Once the pollock fillets are cooked remove from the oven and place each piece into a serving bowl.
• Gently ladle over the curry sauce and serve immediately.

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