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Golden Fish Curry


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Ingredients

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Golden Fish Curry

  • 3 cm peeled ginger
  • Few kaffir lime leaves
  • 1-2 red chilli, es, de-seeded or to taste
  • 3 cloves garlic
  • 20 g dried 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
  • 6
    22min
    Preparation 12min
    Baking/Cooking
  • 7
    easy
    Preparation
  • 8
    Appliance TM 31 image
    Recipe is created for
    TM 31
  • 9
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Recipe's preparation

  1. 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 operationReverse + speed softGentle 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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Comments

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  • Really yummy curry and very

    Submitted by Clairedesat on 25. February 2016 - 12:20.

    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

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  • A huge hit in our house!

    Submitted by ElizaKSmith on 16. November 2015 - 10:59.

    A huge hit in our house! Delicious

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  • Love this recipe - gorgeous

    Submitted by Alke on 11. February 2015 - 21:16.

    Love this recipe - gorgeous flavours.  Needs a very firm fish, and I reduce cooking time slightly so the fish doesn't contract too much. 

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  • Made this tonight with

    Submitted by On The Point on 1. February 2015 - 08:28.

    Made this tonight with steamed coconut rice... SO NICE!!!!! will be making this again.

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  • Taste was delicious! I would

    Submitted by Tiffany75 on 5. January 2015 - 22:58.

    Taste was delicious! I would steam fish in Varoma next time so it doesn't totally collapse. 

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  • Delicious! Has to thicken

    Submitted by Natalie014 on 2. November 2014 - 23:33.

    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!

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  • made this for the first time

    Submitted by mummybabs on 21. October 2013 - 21:04.

    made this for the first time tonight...so yum! I used Ling fillets and had no problem with breaking up

     

     

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  • We used barramundi -- quite a

    Submitted by rhyme on 7. February 2013 - 08:59.

    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.

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  • Very nice. Firm fish

    Submitted by Jordy81 on 19. December 2012 - 21:36.

    Very nice. Firm fish important, mine fell apart a bit!

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  • This dish was absolutely

    Submitted by Athomas on 18. July 2012 - 20:43.

    This dish was absolutely divine, definitely be making this again! yum yum yum! tmrc_emoticons.)

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  • This is a really delicious,

    Submitted by Sarah L Elliott on 8. April 2012 - 19:59.

    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. tmrc_emoticons.)  

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