This warming, spicy curry is just the thing for chilly days. It’s packed with fresh vegetables to help you towards your five-a-day and boost your fibre intake, and wild Alaska pollock gives you plenty of protein and micro-nutrients. Very healthy! Serves 4 3 tbsp olive oil 1 onion, chopped 2 garlic cloves, crushed 1 tsp cumin seeds 1 tsp ground coriander 1 tbsp Korma or mild curry powder 1 courgette, sliced 1 carrot, chopped into chunks 1 aubergine, chopped into chunks 1 red pepper, deseeded and chopped into chunks 2 x 400g cans chopped tomatoes 450ml (¾ pt) vegetable or chicken stock 1 x 400g can chick peas, drained 50g (2oz) red lentils 400g (14oz) wild Alaska pollock, thawed if frozen 2 tbsp coriander, chopped Salt and freshly ground black pepper Naan bread or rice, to serve
• Pat the wild Alaska pollock fillets dry with kitchen paper and then cut them into large chunks • Heat the olive oil in a large saucepan. Gently fry the onion and garlic for two or three minutes, until softened. Stir in the cumin seeds, ground coriander and curry powder and stir for a few seconds • Add the courgette, carrot, aubergine, pepper and canned tomatoes. Pour in the stock and add the chickpeas and lentils. Bring to the boil, then reduce the heat and simmer for 20-30 minutes, or until the vegetables are tender and the lentils are soft • Add the pollock chunks to the saucepan, stirring them in gently. Simmer the curry for a further five minutes to cook the fish. Stir in the fresh coriander and season, adding salt and pepper, to taste • Ladle into warm bowls and serve with hot naan bread or rice Cook’s tip: It’s important that you serve the curry soon after adding the pollock, otherwise the fish will break up into small flakes. If you wish to make the curry in advance, add the fish when you re-heat the curry, simmering it for four or five minutes. Recipe from the Alaska Seafood Marketing Institute.