Malabar Fish Curry

Need

• The Coconut Relish

• 1 green chilli(es)
• 3 - 4 fresh coriander or cilantro roots and stalks
• 35 Grams fresh ginger peeled
• 1 lemons juice only
• 200 Grams young coconut flesh

• The Curry

• 4 - 5 cloves garlic
• 1 red chilli de-seeded
• 1 small piece of palm sugar
• 1 Teaspoon ground turmeric
• 1/2 Teaspoon ground cinnamon
• 700 Grams white fish fillets cubed in large pieces
• 250 Grams prawns, peeled
• 25 Grams fresh ginger peeled
• 1 green chilli(es) large de-seeded
• 1 brown onion quartered
• 20 Grams Extra Virgin Olive Oil (EVOO) BUY
• 400 Grams coconut milk Recipe
• 120 Grams water
• 1 limes juice only
• 2 Pinches pink salt flakes and cracked black pepper to taste BUY
• 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 coconut. Chop 2 sec/speed 8.

3  

Set aside.

4  

Place garlic, red chilli, palm sugar, turmeric and cinnamon into Thermomix 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 Thermomix bowl, place ginger and green chilli into Thermomix 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. Taste and adjust seasoning.

11  

Serve hot with steamed rice, coconut relish, coriander, red chillies and lime wedges.

More

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