Fruity Fish Curry

Recipe courtesy of Seafish, the UK Sea Fish Industry Authority.

Recipe Ingredients:

1 pound pollack (fresh or defrosted), skinned and cubed
1 tablespoon sunflower oil
1/2 onion, finely chopped
1 clove garlic, crushed
1 green apple, cubed
1 (8-ounce) can pineapple chunks in natural juice (plus 2 tablespoons juice reserved)
2 teaspoons curry powder
2/3 cup fish broth
2 tablespoons shredded coconut
Salt and ground black pepper to taste

Cooking Directions:

1. Heat oil in a large pan. Cook onion and garlic for 1 to 2 minutes or until soft.
2. Add apple, pineapple and juice, curry powder and stock. Bring to a boil. Reduce heat and stir in the fish.
3. Simmer gently for 6 to 8 minutes. Add coconut, if used. Salt and pepper to taste. Serve over rice.

Makes 4 servings.

"From sea to plate, Seafish delivers expert knowledge, skills and support which help the UK seafood industry secure a sustainable and profitable future."

Recipe and photograph courtesy of Seafish, the UK Sea Fish Industry Authority www.seafish.org.