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BEST Green Fish Curry with Mango and Shallot Salsa


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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
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Accessories you need

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Tip

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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