Description
A flavorful and comforting dish featuring crispy fried pollack fillets simmered in a rich and aromatic tomato curry sauce made with Madras curry paste, coconut milk, and fresh coriander. Served with fluffy basmati rice, this recipe brings a delicious fusion of textures and tastes perfect for a satisfying meal.
Ingredients
Scale
For the Curry Sauce
- 2 tsp vegetable oil
- 2 onions, thinly sliced
- 8 large vine tomatoes, roughly chopped
- 4 garlic cloves
- Thumb-sized piece ginger, roughly chopped
- 3 tbsp Madras curry paste
- 165ml can coconut milk
- Large handful coriander, finely chopped, plus extra sprigs to serve
For the Fish
- 500g pollack fillets, skinned
- 6 tbsp plain flour, seasoned with salt and pepper
- 2 tbsp vegetable oil
To Serve
- Basmati rice
Instructions
- Prepare the Onions: Heat 2 tsp of vegetable oil in a pan over medium heat. Add the thinly sliced onions and a pinch of salt, cooking gently for about 8 minutes until the onions are soft and golden brown.
- Make the Tomato Puree: While the onions are cooking, blitz the roughly chopped tomatoes, garlic cloves, and chopped ginger in a food processor until smooth to create a fresh tomato puree.
- Cook the Curry Base: Add 3 tablespoons of Madras curry paste to the softened onions in the pan and fry for an additional 3 minutes, stirring well to combine and release the spices’ aromas.
- Simmer the Tomato Mixture: Stir the tomato puree into the onion and curry paste mixture, then simmer gently for about 10 minutes until the sauce thickens.
- Add Coconut Milk and Coriander: Pour in the coconut milk and stir in the finely chopped coriander. Continue to simmer the sauce until it thickens further, adjusting heat as necessary to keep a gentle simmer.
- Prepare the Fish: Season the plain flour with a pinch of salt and pepper, then dust the pollack fillets evenly in the flour mixture to coat.
- Fry the Fish: Heat the remaining 2 tablespoons of vegetable oil in a non-stick frying pan over high heat. Fry the fish fillets in batches for about 1 minute on each side until they start to brown and develop a crispy crust.
- Combine Fish and Curry: Carefully transfer the fried fish fillets into the simmering tomato curry sauce. Let them cook gently in the sauce until they are just cooked through, ensuring the fish absorbs the flavors of the curry.
- Serve: Scatter extra coriander sprigs over the top of the curry and serve immediately with fluffy basmati rice.
Notes
- You can substitute pollack with any firm white fish such as cod or haddock.
- Adjust the amount of Madras curry paste based on your heat preference.
- For a gluten-free version, use gluten-free flour to dust the fish.
- If you prefer a thicker curry sauce, simmer for a few more minutes before adding the fish.
- Serve with lime wedges for an added fresh citrus touch.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Indian-inspired
Keywords: fried fish, tomato curry, pollack recipe, Madras curry, coconut milk curry, quick fish curry, easy curry recipe, Indian curry, fish curry with rice
