Wild Alaska Pollock Coconut Curry With Cucumber Yogurt Sauce - cooking recipe

Ingredients

2 tablespoons olive oil
1 medium onion, chopped (about 1-1/2 cups)
1 teaspoon garlic, minced
1 teaspoon fresh ginger, grated
1 teaspoon black cumin seeds (nigella)
1 teaspoon ground turmeric
1 cup cauliflower floret
1 cup broccoli floret
1 cup red bell pepper, chopped
1 (15 ounce) can coconut milk, full-fat
3 teaspoons serrano peppers, finely chopped (optional)
16 ounces pollock, cut into 1/2-inch pieces (fillets)
1 1/2 teaspoons salt
1 cup Greek yogurt
1 cup cucumber, grated
1/4 teaspoon garam masala
basmati rice, steamed for serving

Preparation

1. Heat olive oil in a large, wide-rimmed saute pan over medium heat. Add onion and cook until softened, about 3 minutes.
2. Add garlic and ginger and saute for a minute until aromatic. Add turmeric and black cumin seeds. Add cauliflower, broccoli, and bell pepper and toss to coat in spices. Pour in coconut milk and serrano pepper (if using) and bring to a low simmer. Cover and simmer for 5 minutes longer.
3. Season with 1 teaspoon of salt, then stir in wild Alaska pollock. Simmer 5 minutes, or until fish is cooked through.
4. Meanwhile, make the cucumber yogurt sauce. In a bowl mix together yogurt, cucumber, remaining 1/2 teaspoon salt, and garam masala.
5. To serve, spoon the wild Alaska pollock coconut curry over steamed basmati rice. Drizzle yogurt cucumber sauce on top, or serve on the side.