Recipe description
June 20, 2026
Pollock curry with cauliflower rice
A gentle pollock curry paired with fiber-rich cauliflower rice
85%
General Gut Health Match
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Takes about 2 minutes.
Why this recipe fits you
- Rich in fiber from cauliflower rice and vegetables.
- Includes lean protein from pollock and anti-inflammatory spices.
- Balanced with fiber, protein, and moderate carbs for gut-friendly meals.
Gut Health Score
How these gut-support scores are calculated
These scores are estimated from the recipe’s ingredients, nutritional profile, and gut-health relevance. They are intended as practical guidance, not as medical advice.
Fiber support
Looks at fiber-rich ingredients such as legumes, vegetables, fruit, whole grains, nuts, and seeds.
Polyphenol support
Reflects ingredients such as berries, herbs, spices, cocoa, olive oil, colorful vegetables, and other plant foods.
Diversity support
Considers the variety of plant-based ingredients used in the recipe.
Inflammation-balance support
Considers the balance between whole-food ingredients, healthy fats, added sugars, refined carbohydrates, and highly processed components.
Fermentation support
Reflects fermented ingredients or ingredients that may support microbial fermentation, such as prebiotic fibers.
Blood-sugar balance support
Considers fiber, protein, fat quality, added sugars, and the type of carbohydrates in the recipe.
Ingredients
pollock
300
gram
Curry powder
2
teaspoon
coconut milk
400
ml
Cauliflower
1
cup
Onion
1
piece
Garlic
2
clove
Ginger
1
teaspoon
Bell Pepper
1
piece
vegetable broth
500
ml
Salt
1
teaspoon
Black pepper
1
teaspoon
Instructions
1
In a large pot, heat a little oil over medium heat. Add chopped onion, garlic, and ginger, and sauté until fragrant.
2
Add the bell pepper and cook for another 2-3 minutes until softened.
3
Stir in the curry powder and cook for 1 minute until it is well combined.
4
Pour in the coconut milk and vegetable broth, then bring to a simmer.
5
Add the pollock and gently simmer until the fish is cooked through, about 10 minutes.
6
While the curry is cooking, steam or sauté cauliflower until tender to serve as 'rice.'
7
Serve the curry over the cauliflower rice, seasoned with salt and pepper to taste.
More Recipes For Your Gut
Nutrition
420 kcal
Calories
28 g
Protein
22 g
Carbohydrates
7 g
Fiber
6 g
Sugar
14 g
Fat
3 g
Saturated fat
0.9 g
Salt
FAQ
What is pollock curry with cauliflower rice?
A light curry made with pollock fish served over cauliflower rice, providing lean protein and fiber in one bowl.
Can I substitute other fish?
Yes—firm white fish like cod, haddock, or another white fish works well.
Is the dish gluten-free and dairy-free?
Yes, provided you use gluten-free curry paste and oil and avoid dairy ingredients.
How do I make cauliflower rice?
Pulse cauliflower florets in a processor until crumb-like, then sauté briefly with a little oil.
How spicy is it and how can I adjust heat?
Start mild, add more curry paste or chili to taste; remove seeds to reduce heat.
How many servings does this make?
Typically 2 servings, depending on portion size.
Can I store leftovers?
Yes—refrigerate within 2 hours and store up to 2 days; keep curry and cauliflower rice separately for best texture.
How do I reheat leftovers?
Warm gently on the stove or in the microwave; add a splash of water if needed.
What are the health benefits?
Lean fish provides protein; cauliflower rice adds fiber and nutrients; it's a balanced, fiber-friendly meal.
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