| 2 tbsp. olive oil | |
| 1 medium onion, chopped | |
| 1 tsp. minced garlic | |
| 1 tsp. grated fresh ginger | |
| 1 tsp. black cumin (nigella) seeds | |
| 1 tsp. ground turmeric | |
| 1 c cauliflower florets | |
| 1 c broccoli florets | |
| 1 c chopped red bell pepper | |
| 1 (15-ounce) can coconut milk | |
| 16 ounces wild Alaskan pollock fillets, cut into ½-inch pieces | |
| 1½ tsp. salt | |
| 1 c Greek yogurt | |
| 1 c grated cucumber | |
| ¼ tsp. garam masala | |
| Steamed basmati rice, for serving |
| 1. | Heat olive oil in a large, wide-rimmed sauté pan over medium heat. Add the onion and cook until softened, about 3 minutes. |
| 2. | Add the garlic and ginger and sauté for a minute until aromatic. Add the turmeric and black cumin seeds. Add the cauliflower, broccoli, and bell pepper and toss to coat in spices. Pour in the coconut milk and bring to a low simmer. Cover and simmer for 5 minutes. |
| 3. | Stir in the wild Alaska pollock and 1 teaspoon salt. Simmer 5 minutes, or until the fish is cooked through. |
| 4. | Meanwhile, make the cucumber yogurt sauce. In a bowl mix together the yogurt, cucumber, remaining ½ teaspoon salt, and garam masala. |
| 5. | Serve wild Alaska pollock Coconut Curry spooned over steamed basmati rice with the yogurt cucumber sauce on the side or on top. |
Weeknight meals don’t have to be super complicated, especially when using seafood. Dive into this delicious and flavorful Wild Alaska Pollock Coconut Curry dish made in just 30 minutes! Nutrition, flavor and quick? It doesn’t get any better than this! Try more recipes like this one from Alaska Seafood Marketing Institute now!
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