•Pre-heat your oven to 180oc.
•Place all the ingredients for the curry paste into a blender and blend until smooth.
•Heat a large deep saucepan over a medium heat and add 1tbsp of coconut oil. Spoon in the curry paste and cook for 1-2 minutes continually stirring. If the paste starts to brown remove from the heat and allow to cool slightly. Now add the coconut milk to the curry paste along with the chopped tomatoes, yellow pepper, aubergine and lemongrass, turn the heat down to low and continue to cook gently for 8-10 minutes.
•Place the pollock fillets onto a baking tray and season with salt and pepper. Place into the oven and cook for 8 minutes. Once the pollock fillets are cooked remove from the oven and place each piece into a serving bowl.
•Gently ladle over the curry sauce and serve immediately.
Another curry, but this time with Alaska pollock. The medley of spices I have infused together act as an anti-inflammatory, which helps for post-training or match recovery.
Curries go down really well with the team – and this one is a particular favourite of Danny Care.
Chef’s tip: For a high carb option, add rice.
2 fillets of Alaska pollock 160g-180g
White ground pepper
For the curry paste:
1 shallot finely chopped
1 lemongrass stalk peeled and chopped
2 red chillies chopped
2 garlic cloves chopped
Handful coriander chopped
1cm piece of ginger
1tsp. mild curry powder
1pinch chilli powder
1 tsp. turmeric
Pinch of salt
For the curry:
1 lemongrass stalks bashed with back of knife
1 tbsp. coconut oil
½ aubergine chopped into cubes
400ml coconut milk
1 yellow pepper chopped
100g sugar snap peas
150g plum tomatoes roughly chopped
Handful Thai basil chopped