5 from 1 vote
Pollock and Grilled Corn Curry
Pollock and Grilled Corn Curry
Prep Time
15 mins
Cook Time
20 mins
Total Time
35 mins
Servings: 2
Author: Jane Sarchet
Step one
  • 1 fresh corn on the cob or the equivalent in frozen sweetcorn
Step two
  • 1 tablespoon oil butter or ghee
  • 1 onion finely diced
  • 1 inch piece of fresh ginger finely grated
Step three
  • 2 cloves garlic minced
  • 1 teaspoon turmeric
  • 1 teaspoon yellow mustard seeds
  • 1 teaspoon cumin seeds
  • Crushed seeds from 5 cardamom pods
Step four
  • 500 g carton of passata
  • 2 large fresh tomatoes cored and chopped
  • 1 teaspoon tamarind paste
  • 1 teaspoon hot chilli flakes more or less to taste
  • Juice from 1/2 a lime
Step five
  • 2 boneless & skinless fillets of Pollock defrosted if frozen and diced into bite sized pieces
  • A handful of defrosted cooked prawns
  • 1/2 a can of coconut milk
  • Fresh coriander for serving optional
Step one
  1. Heat the grill (or BBQ) and grill the corn on the cob until the kernels start to blacken. Keep rotating the cob so that it cooks equally. Remove from the grill and when cool enough to handle slice the kernels off with a sharp knife. If corn isn't in season ignore this step and add in a handful of frozen sweetcorn kernels a couple of minutes from the end of cooking.
Step two
  1. Heat the oil in a large pan over a medium heat. Gently cook the onion and ginger until the onion has softened
Step three
  1. Turn the heat up and add in the garlic, turmeric, mustard, cumin and cardamom seeds. Move them round the pan for 2 - 3 minutes
Step four
  1. Pour in the passata, tomatoes, tamarind paste, chilli flakes and lime juice. Stir well and let simmer for 5 minutes.
Step five
  1. Add in the pollock and let cook for another 4-5 minutes or until the fish is cooked right through. Add in the prawns and corn kernels for the last minute of cooking time to heat through before serving.