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.
We invite you to come join our FREE TRIAL on the Insider Club to have extra Thermomixery each and every month! #recipesthatwork #youcandoit
Our newest (FREE to Insiders) course Shelf Control will get your pantry and fridge in order this February! We have an amazing Lazy Sourdough Bakery course available to do at your own pace online. Our delicious course, The Whole Scoop Ice Cream course is churning now!
- 3 cm peeled ginger
- Few kaffir lime leaves
- 1 - 2 Red Chillie(s) de-seeded or to taste
- 3 cloves of garlic
- 20 Grams dried prawns
- 1 Tablespoon ground turmeric
- 2 Teaspoons tamarind purée
- 1 Tablespoon oil
- 20 Grams Coconut Sugar palm sugar
- 500 - 550 Grams Coconut Cream Recipe
- 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….