OK, so we're supposed to eat more fish, and I have to admit, I don't eat anywhere near enough, I am way too busy testing recipes that normally don't have fish as the starring ingredient…but this is one of my older recipes that appeared in last year's Thermomix calendar. It is fragrant and quick, and definitely a great way to include fish in your weekly menu. I have another one of these fragrant curries up my sleeve as well…so stay tuned if you like this one….more to come.
Thanks for reading and please subscribe to have each update delivered to your inbox weekly.
Or better yet, come join us on the Insider Club to have extra Thermomixery each and every month!
- 3 cm peeled ginger
- Few kaffir lime leaves
- 1 - 2 red chillies, de-seeded or to taste
- 3 cloves of garlic
- 20 Gram dried prawns
- 1 Tablespoon ground turmeric
- 2 Teaspoon tamarind purée
- 1 Tablespoon oil
- 20 Gram Coconut - Sugar palm sugar
- 500 - 550 Gram coconut cream
- 1 Kilo white fish fillets, cubed
- 1 Tablespoon fish sauce
- 1 lime, juice
- Few sprigs coriander to garnish
Place ginger, lime leaves, chillies, garlic, prawns, turmeric, tamarind purée, oil and palm sugar into Thermomix bowl and chop 4 sec/speed 6-7.
Scrape down sides of bowl and sauté 4 min/Varoma/speed 1.
Add coconut cream and cook 8 min/100°C/speed 1. (It is OK if the oil separates.)
Add fish, fish sauce and lime juice and cook 9 min/100°C/Reverse + speed soft.
Serve with steamed rice.
Garnish with coriander and additional lime wedges and feel your heart breathe a sigh of relief….
That's all the recipes!
No more recipes to load