Cube the potatoes and boil them. Once done but still firm, put the heat on low to let them dry in the pan, doing this pulls some of the moisture out of the surface of the potatoes and lets the curry infuse them. Steam the fresh green beans to keep the nutrients.
Cook the fish first in a small amount of butter and olive oil, take out and rest separately from the pan they were cooked in and cover with tin foil to keep in moisture.
Put in the dried, boiled potatoes and steamed beans with a small amount of butter and olive oil. Stir till browned, pour in CurrySimple Massaman Curry and heat till ready. Place the Pollock back in to regain some heat and infuse with the curry.
Plate it so that you surround the Pollock fillet with the Curry and serve.