John Myers
Fish Curry – Pollack with Pineapple and Leek
The perfect fish curry – pollack with pineapple and leek recipe with a picture and simple step-by-step instructions.
- 330 g Pollack fillet
- 250 g Fresh leek
- 250 g Pineapple fresh
- 20 g Butter
- 1 tsp Flour
- 250 ml Vegetable broth
- 2 tbsp Curry powder (Indian)
- 150 ml Coconut milk
- Salt and pepper
- Chopped dill
- Freshly cut chervil
- 1 piece Chopped ginger
- 1 piece Garlic fresh
Curry – pollack with pineapple and leek
- Cut the fish into bite-sized pieces and drizzle with lemon to soak in the fridge (1 hour)
- Wash and clean the leek and cut into rings. Fry the leek and garlic in butter, fry the curry with it.
- Cut the pineapple into pieces, add to the leek with the liquid, mix the ginger, flour with water and add.
- Put the fish in and let it stand for 10 minutes.
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