Malabar Fish Curry

by Tenina Holder

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
  • 35 g peeled ginger
  • 1 lemon, juice
  • 200 g frozen young coconut (Asian stores)
  • Curry
  • 4 - 5 large garlic cloves
  • 1 red chilli de-seeded
  • 1 small piece of palm sugar
  • 1 tsp turmeric powder
  • 1/2 tsp cinnamon
  • 700 g white fish fillets cubed in large pieces
  • 250 g prawns, peeled
  • 25 g peeled ginger
  • 1 large green chilli de-seeded
  • 1 large brown onion, quartered
  • 20 g oil
  • 400 g tin of coconut milk
  • 120 g water
  • 1 tbsp TM stock concentrate
  • 1 lime, juice
  • Fresh coriander leaves, sliced red chillies and lime wedges to serve

Do

1  

Make coconut relish by placing chilli, coriander and ginger into Thermomix bowl and mincing for 3-4 sec/speed 7.

2  

Scrape down sides of bowl and add juice and chunks of coconut, slightly thawed. Mill for 7 sec/speed 8.

3  

Set aside.

4  

Place garlic, red chilli, palm sugar, turmeric and cinnamon into Thermo bowl and chop 3-4 sec/speed 7.

5  

Place cubed fish and prawns into a bowl and scrape marinade over. Rub into the fish and prawns and leave for at least 1 hour, covered.

6  

Without cleaning Thermo bowl, place ginger and green chilli into Thermo bowl and mince 3-4 sec/speed 7.

7  

Add onion and oil and chop 3 sec/speed 4.

8  

Sauté 5 min/Varoma/Reverse/speed soft /MC off.

9  

Add coconut milk, water, stock and juice and cook 10 min/100ºC/Reverse/speed soft.

10  

Add fish and prawns and any residual marinade and cook for 2-3 min/100ºC/Reverse/speed soft.

More

Pour into insulated serving bowl to rest before serving with steamed rice, coconut relish, coriander, red chillies and lime wedges.

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