Kari de lieu jaune au cidre (Pollack Curry with Cider)

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Kari de lieu jaune au cidre (Pollack Curry with Cider)

Kari de lieu jaune au cidre (Pollack Curry with Cider) is a modern French recipe (from Brittany) for a classic curry of pollack and onions spiced with turmeric and Breton kari spice blend, cooked in cider and served garnished with curly parsley. The full recipe is presented here and I hope you enjoy this classic French version of: Pollack Curry with Cider (Kari de lieu jaune au cidre).

prep time

15 minutes

cook time

10 minutes

Total Time:

25 minutes

Serves:

Rating:

Tags : Curry Spice Recipes French Recipes Breton Recipes

Here is a modern interpretation of curry from Brittany. This is a curry of pollack, a much under-used fish cooked with onions in a cider base flavoured with the natie Breton curry powder, Breton kari, which is ideally suited to preparing fish dishes. Curly parsley is recommended here as a garnish as it's less intense in flavour that flat-leaf parsley and won't over-power the dish when used as a garnish.

Ingredients:

2kg whole pollack (or steaks), cleaned and scaled. You can either butterfly open for a more visually stunning dish or cut into steaks
2 pink Roscoff onions, peeled and sliced
6 shallots, peeled and chopped
1 bottle of dry farmhouse cider
1 tsp ground turmeric
2 tbsp Breton Kari spices
1/4 tsp chilli powder (this can vary in heat depending on personal preference)
6 tbsp curly parsley, chopped
50g butter
salt and ground white pepepr, to taste

Method:

Place a large casserole dish over medium heat. Add the butter and when foaming use to fry the onions and shallots for about 8 minutes until soft and golden brown. Scatter over and stir in the turmeric, curry powder and chilli powder.

Whisk in the cider, to ensure the sauce is smooth then season to taste with salt and white pepper.

When the mixture is simmering add the fish. Cook over medium heat for 8 minutes, turning the fish over half way through.

When the fish is tender, arrange on a warmed serving platter and ladle over the curry sauce. Garnish with the chopped parsley and serve.

This recipe also works well for other fish such as conger eel and mackerel (use whole fish for mackerel)