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Ingredients
- 3 cmpeeled ginger
- Few kaffir lime leaves
- 1-2 red chilli, es, de-seeded or to taste
- 3 cloves garlic
- 20 gdried prawns
- 1 tbsp ground turmeric
- 2 tsp tamarind purée*
- 1 tbsp oil
- 20 g palm sugar
- 500 g coconut cream
- 1 kg white fish fillets cubed
- 1 tbsp fish sauce
- Juice of 1 lime
- Few sprigs coriander to garnish
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6
12min
Preparation 12minBaking/Cooking -
7
easy
Preparation -
8
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Recipe is created for
TM 31
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Recipe's preparation
Place ginger, lime leaves, chillies, garlic, prawns, turmeric, tamarind purée, oil and palm sugar into TM bowl and chop for 4 seconds on speed 6-7. Scrape down sides of bowl and sauté for 4 minutes at Varoma temperature on speed 1.
Add coconut cream and cook for 8 minutes at 100°C on speed 1. (It is OK if the oil separates.)Add fish, fish sauce and lime juice and cook for 9 minutes at 100°C on "Counter-clockwise operation" Reverse + speed soft"Gentle stir setting" . Set aside in ThermoServer.
Garnish with coriander and additional lime wedges, serve with steamed rice.*Tamarind purée is available in most Asian supermarkets. Tamarind juice can also be used but increase the quantity to 55g.
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Accessories you need
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Spatula TM5/TM6
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11
Comments
Add a commentmutterkerrie: Wondering if you still feel so...
mutterkerrie: Wondering if you still feel so harshly about this delicious recipe?
Amanda
Great recipe thank you! Everyone loved the...
Great recipe thank you! Everyone loved the flavour. I tried to do the fish in the varoma tray so it didn't fall apart but it took quite a while so ended up putting it back in the bowl. That seemed to be a good combo in the end. Used Worcestershire sauce as I didn't have any tamarind - also worked. 'Will look forward to cooking this again
A fragrant and quick curry. Loved it.
A fragrant and quick curry. Loved it.
So fast, so easy, soooo delicious. Loved it.
So fast, so easy, soooo delicious. Loved it.
Not sure why it's called a curry? It was ok,...
Not sure why it's called a curry? It was ok, although fish (Nile perch) broke down, and how many is a "few" kaffir lime leaves? It definitely needs something else to give it zing and more flavour - don't think it will become a regular in my household 🙁
I cook this often. We love it - I always steam the...
I cook this often. We love it - I always steam the fish, often prawns, and loads of vegies when cooking the rice. Terrific, easy meal
Really yummy curry and very
Really yummy curry and very fragrant. I steamed my fish pieces and added them in at the end so they didn't break up.
Claire Desat
A huge hit in our house!
A huge hit in our house! Delicious
Love this recipe - gorgeous
Love this recipe - gorgeous flavours. Needs a very firm fish, and I reduce cooking time slightly so the fish doesn't contract too much.
Made this tonight with
Made this tonight with steamed coconut rice... SO NICE!!!!! will be making this again.
Taste was delicious! I would
Taste was delicious! I would steam fish in Varoma next time so it doesn't totally collapse.
Delicious! Has to thicken
Delicious! Has to thicken with cornflour, and even then was bit runny. Sauce thickens on standing, and then its much nicer - even 10 mins with the lid on the TM bowl helps!
Thanks for a delicous recipe!
made this for the first time
made this for the first time tonight...so yum! I used Ling fillets and had no problem with breaking up
We used barramundi -- quite a
We used barramundi -- quite a firm fish -- but it disintegrated nonetheless. Seems to be a common problem with Thermomix food! But the taste was delicious.
Very nice. Firm fish
Very nice. Firm fish important, mine fell apart a bit!
This dish was absolutely
This dish was absolutely divine, definitely be making this again! yum yum yum!
This is a really delicious,
This is a really delicious, fragrant curry. I recommend you to try it. Sometimes I substitute chopped chicken thigh for the fish and it's equally as delicious.