Ingredients
4 portion(s)
Bengal Fish Curry
- 700 grams Firm Fleshed Fish
- 1 tsp ground tumeric
- 1/2 tsp salt
- 80 grams cooking oil
- 1 onion medium
- 1 cm ginger root
- 1 tablespoon Ground Coriander
- 3/4 teaspoon chilli powder to taste
- 1 teaspoon paprika
- 275 gram thick yogurt
- 4-6 whole green chillies
- 2 Garlic cloves peeled
- 2 tablespoon Chopped fresh Coriander
-
6
30min
Preparation 5minBaking/Cooking -
7
easy
Preparation -
8
-
Recipe is created forTM 31
-
Recipe's preparation
Pat fish dry and cut into pieces 3 cm square.
Gently rub with 1/4 tspn tumeric and 1/4 tspn salt from ingredient list, and set aside
Chop onion, garlic and ginger 5s/sp7
Add oil and saute 7 mins/varoma/sp1/MC off
Add ground coriander, remaining tumeric, chilli powder and paprika, and saute 3 mins/varoma/sp1/MC off
Insert butterfly
Add yogurt, whole chillies, pich salt and fish
Cook 15mins/90/
"Gentle stir setting" 
"Counter-clockwise operation" Check that the fish is cooked. If not, repeat cooking process in 2 min increments until cooked to your liking.
Transfer to thermoserver and sprinkle with fresh coriander
Serve with rice
Accessories you need
-
Butterfly
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Spatula TM5/TM6
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This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
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