Wild Alaskan Pollock Masala by Dipna Anand, Chef Patron at Brilliant Restaurant
“I absolutely love pollock, it really so versatile and excellent in a curry. Today’s masala dish is in my book, Beyond Brilliant and it is so great to be able to swap in Alaskan species.”
• 2 fillets of Wild Alaskan pollock, skinless and boneless and cut into 4cm pieces
• 1 medium onion, finely chopped
• 380g plum peeled tomatoes, tinned or fresh, blended into a purée
• 5 tbsp vegetable oil
• 1 ½ tsp cumin seeds
• 1 ½ tbsp ginger and garlic paste
• ½ finger green chilli, finely chopped or made into a paste
• 1 tsp turmeric
• ½ tsp red chilli powder
• ¾ tsp ground coriander
• 1 ¼ tsp salt or to taste
• ½ tbsp dried fenugreek leaves
• 3 tbsp fresh chopped coriander, save a little for garnish
• 1 ¼ tsp garam masala
• ¼ tsp carom seeds (ajwain), crushed
• 2 tbsp water
1. Heat oil in a saucepan.
2. Add cumin seeds and sizzle.
3. Add onions and cook for 4-5 minutes on a high heat until golden brown and caramelized.
4. Add green chilli and ginger and garlic paste, sizzle for 30 seconds.
5. Add tomatoes, followed by turmeric, red chilli powder and ground coriander powder. Cook masala for 4-5 minutes, mixing frequently.
6. Add salt and mix well.
7. Once masala has completely split and the oil has started to seep out of the edges, add in the fish pieces.
8. Gently coat pieces with the masala sauce using the wooden spoon and also shake the pan which will help as well, add a dash of water (2 tablespoons).
9. Add fresh coriander, dried fenugreek leaves, garam masala and carom seeds and gently mix into the masala (ensuring fish pieces do not break), Maneuver the fish pieces around gently and turning them at the same time to allow even cooking.
10. Cook for a final 2 minutes or so and remove from the heat.
11. Serve and relish.
Koppert Cress Sea Fennel to garnish.