Thai (Pollock) curry with egg noodles

We'll be looking at cheaper cuts of meat and cheaper more sustainable fish and how to make them into some fantastic meals over the next couple of months.

I'll be showing you some recipes that are great alternatives, and in my opinion equal alternatives, to the more expensive pork chops, chicken breasts and un-sustainable cod options.

This week we start with fish and Pollock as a great, cheaper alternative to Cod. Pollock should cost no more than £4.99 per kg, whereas cod will cost in the region of £12.99 to £16.99 per kg.

In terms of texture and taste there is little difference and remember to skin and bone yourself to save more money.

Recipe #15: Thai (Pollock) curry with egg noodles (serves four people)

  • 800g of filleted Pollock (£4 at £4.99 per kg)
  • 400ml of coconut milk (57p)
  • 500ml of fish stock (cupboard staple)
  • 1 red chilli (10p)
  • 8 shallots (48p)
  • 2 tbsp of brown sugar (cupboard staple)
  • 2 tbsp of Thai fish sauce (cupboard staple)
  • 4 tbsp of Thai red curry paste (cupboard staple)
  • 400g of egg noodles (73p)
  • 2 limes (34p)
  • Small bunch of coriander (79p)

The cupboard staples...

Red curry paste, fish sauce, Black pepper, fish stock cube, sunflower oil and brown sugar

Total cost

If you already have the cupboard staples, then according to, this trolley was cheapest at Sainsbury's, where it came to £7.01 - that's £1.75 per head!


  • Get a large frying pan on to the heat and fry off the finely sliced shallots and red chilli in a little oil for about two minutes. Then add the curry paste and fry off for a further minute on a reasonably high heat. You need to cook that paste out.
  • Now add the stock, fish sauce, coconut milk, brown sugar and a twist of black pepper and bring up to a gentle simmer for around seven minutes - we want to reduce the sauce down a little to intensify the flavours.
  • Whilst the sauce is simmering cook through the egg noodles and place into four bowls. The egg noodles will take no longer than three minutes at a gentle simmer.
  • The sauce should have reduced a little now. So add the Pollock fillets (it's your choice to add as four fillets or cut down into eight). The Pollock will need around three to five minutes to cook on a medium simmer dependant on the thickness of the fillets.
  • Now we're ready to serve - serve the curry over the rice noodles and add a sprinkle of finely chopped coriander and a squeeze of lime.
  • Happy eating!


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