Thai Pineapple and Shark Curry

Make on Fresco
Serves 4 Prep Time 15 minutes   Cook Time 25 minutes   Rated:

Whilst this recipe is not strictly sous vide, it operates on the same principle in that the fish is locked away with loads of flavour as it cooks at a relatively gentle temperature above what will ultimately be a delicious curry sauce to accompany it. Easily done in any Thermo model, you just really need either a Stasher bag now widely available at kitchenware stores and amazon across the globe or a proper sous vide vacuum sealing machine to seal in the flavour. Failing all that, just place the fish into the Varoma dish and steam it that way. This prevents you from having a shredded fish curry.

I am waiting to hear the outcries from people who don't live in Australia about this one. YES, we do eat shark here. They eat us, so we feel it is only fair. It is an amazing fish, very firm so it holds its shape well, a white flakey fish and it can take on any flavours you throw at it. So don't be scared...go fishing down under, or go find some at your local fishmonger! I grew up eating gummy shark as my fish of choice on fish and chips night. It is largely called flake in Australia. A good substitute is any firm white fish.

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Cut the shark into large 10cm cubes and place into a stasher bag.


Make the curry paste by placing all ingredients into the Thermomix bowl and chopping 10 sec/speed 7. Put 1 tablespoon of the curry paste into the stasher bag with the fish, along with 3 kaffir lime leaves and 1 lemongrass stalk. Refrigerate for at least 1 hour but up to 24 hours.


Cook the remaining curry paste 7 min/Varoma/speed 1. Set aside until the fish has been sufficiently marinated.


When you are ready to make the curry, add 3 kaffir lime leaves, 1 lemongrass stalk, coconut cream, lime juice and fish sauce to the curry paste in Thermomix bowl. Place the stasher bag into the Varoma tray and set into position. Cook the curry 10 minutes/100°C/Reverse/speed 2.


Add pineapple, capsicum and coriander. Turn over the stasher bag. Cook further 6 min/100°C/Reverse/speed 2.


Serve curry over steamed rice and garnish with sliced green chilli and more fresh coriander leaves.

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