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BEST Green Fish Curry with Mango and Shallot Salsa


Recipe's preparation

  1. Place fish fillets into Varoma receptacle and set aside.

    Place lime zest in mixing bowl and zest 20 sec / sp 10. The zest may still be a little chunky, but will break down when cooking.

    Put all remaining curry ingredients, except coconut milk, into mixing bowl and blend 20 sec / sp 9 to form a paste. Scrape down sides and lid and add coconut milk and blend 5 sec / sp 5.

    Place Varoma on bowl and cook for 12 mins / Varoma / sp3.

    While curry is cooking, prepare Salsa by tossing mango, coriander, shallots, lime juice and zest in a bowl.

    When curry is finished cooking, place fillets into Thermoserver and pour curry sauce over, leaving a little sauce behind ( just below the blades ). You can leave fillets whole or break up into smaller pieces.

    Weigh in washed rice into simmering basket , add 900g water and cook 16mins / Varoma / sp3. The remaining sauce will add flavour and colour to rice.

    Serve fish curry on a bed of rice with sauce and salsa on top. Serve extra sauce and shallots on the side

Accessories you need



If you have really large fish fillets, you can place a couple of egg rings in base of  Varoma and rest fillets on top, this will allow steam to circulate better.You can also dry roast whole spices and mill for a fuller flavour.Adding the fish sauce at the end of cooking time results in a sauce with a little more texture.The fish continues to cook a litlle while absorbing curry flavour in the Thermoserver.Substitute prawns or do a mix of both fish and prawns.

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand 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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