2 tablespoons olive oil
1 medium onion, chopped (about 1½ cups)
1 teaspoon minced garlic
1 teaspoon grated fresh ginger
1 teaspoon black cumin (nigella) seeds
1 teaspoon ground turmeric
1 cup cauliflower florets
1 cup broccoli florets
1 cup chopped red bell pepper
1 (15-ounce) can full-fat coconut milk
3 teaspoons finely chopped Serrano pepper (optional)
16 ounces wild Alaskan pollock fillets, cut into ½-inch pieces
1½ teaspoons salt
1 cup Greek yogurt
1 cup grated cucumber
¼ teaspoon garam masala
Steamed basmati rice, for serving
1. Heat olive oil in a large, wide-rimmed sauté pan over medium heat. Add the onion and cook until softened, about 3 minutes.
2. Add the garlic and ginger and sauté for a minute until aromatic. Add the turmeric and black cumin seeds. Add the cauliflower, broccoli, and bell pepper and toss to coat in spices. Pour in the coconut milk and Serrano pepper (if using) and bring to a low simmer. Cover and simmer for 5 minutes.
3. Stir in the wild Alaska pollock and 1 teaspoon salt. Simmer 5 minutes, or until the fish is cooked through.
4. Meanwhile, make the cucumber yogurt sauce. In a bowl mix together the yogurt, cucumber, remaining ½ teaspoon salt, and garam masala.
5. Serve wild Alaska pollock Coconut Curry spooned over steamed basmati rice with the yogurt cucumber sauce on the side or on top.
Recommended beer pairing: Kona Longboard Lager
Recommended wine pairing: Columbia Crest H3 Chardonnay