MALABAR FISH CURRY
Malabar Fish Curry
Can you have too much fish curry? Already posted one earlier in the week to help Mrs Azzura Gelati, with her dailydinnerdilemma…am now thinking that will be a feature on my app…How do you all feel about that? Apparently she loved it, (and I quote; “ and the true test was I actually followed the recipe. I never do that. You are way better than those arsey #masterchef contestants!’) and so hoping we get the same repsonse here kids…enjoy!
NEED:
Coconut Relish;
1 large green chilli
3-4 coriander roots and stalks
35g peeled ginger
Juice 1 lemon
200g frozen young coconut (Asian stores)
Curry;
4-5 large cloves garlic
1 red chilli de-seeded
1 small piece palm sugar
1 tsp turmeric powder
½ tsp cinnamon
700g white fish fillets cubed in large pieces
250g prawns , peeled
25g peeled ginger
1 large green chilli, de-seeded
1 large brown onion, peeled and quartered
20g oil
400g tin coconut milk
120g water
1 tbsp TM stock concentrate
Juice 1 lime
Fresh coriander leaves, sliced red chillies and lime wedges to serve
DO:
Make coconut relish by placing chilli, coriander and ginger into Thermomix bowl and mincing for 3-4 sec/speed 7. Scrape down sides of bowl and add juice and chunks of coconut, slightly thawed. Mill for 7 sec/speed 8.
Set aside.
Place garlic, red chilli, palm sugar, turmeric and cinnamon into Thermomix bowl and mince for 3-4 sec/speed 7.
Place cubed fish and prawns into ThermoServer and scrape marinade over. Rub into the fish and prawns and leave for at least 1 hour.
Without cleaning bowl, place ginger and green chilli into Thermomix bowl and mince for 3-4 sec/speed 7. Add onion and oil and chop for 3 sec/speed 4.
Sauté for 5 min/Varoma/Reverse + speed soft with MC off.
Add coconut milk, water, stock and juice and cook for 15 min/100ºC/Reverse + speed soft.
Add fish and prawns and any residual marinade and cook for 2-3 min/100ºC/Reverse + speed soft.
Pour into ThermoServer to rest before serving with steamed rice, coconut relish, coriander, red chillies and lime wedges.
