thumbnail image 1
thumbnail image 1
Preparation time
Total time
0 portion(s)
  • TM 31
published: 2013/11/10
changed: 2014/11/27



  • 4 pink ling fillets
  • 1 lime, zest and juice
  • 3 long green chillies, roughly chopped
  • 1 onion , halved
  • 4 garlic cloves
  • 20 g rapadura or brown sugar
  • 60 g fish sauce
  • 10 g fresh ginger
  • 1 tbsp tomato paste
  • 1 tsp Ground Coriander
  • 1 tsp ground cumin
  • 1/2 tsp ground turmeric
  • 400 g coconut milk
  • 250 - 350 g basmati rice


  • 1 mango, peeled and diced
  • 1 Handful coriander leaves
  • 2 tbsp Fried shallots, plus extra for garnishing
  • 1 lime, finely zested and juice

Accessories you need

  • Varoma
    buy now
  • Simmering basket
    Simmering basket
    buy now
  • Spatula TM5/TM6
    Spatula TM5/TM6
    buy now

Share your activity

I'm cooking this today

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


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.

Thermomix Model

  • Appliance TM 31 image
    Recipe is created for
    TM 31

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.


  • 25. May 2019 - 22:14

    Alymoore78: love the addition of aubergine! Will have to give that a go! Thanks for your review!

  • 25. May 2019 - 22:13

    GC Girl: Thanks for sharing your variations. Yes, zesting with the Thermomix - so cool! This is also one of my favourite fish curries! So happy you love it too!

  • 25. May 2019 - 22:11

    littlemamateepee: so please you enjoyed this and I love that your little one enjoyed it too!

  • 7. December 2018 - 19:38

    This was scrumptious and very easy to make! Five year old loved it too.

  • 29. July 2018 - 19:43

    Awesome....substituted one red chilli in favour of 3 green chillies.
    Cut the fish sauce to 40g instead of 60g.
    I have made a number of fish curries...This is by far the BEST.
    I also learned that you can zest in the thermomix.
    Hello- Where have I been.
    Thank you.

  • 8. February 2018 - 16:31

    Amazing- loved it. I added some aubergine to the curry for a bit of extra veg and it worked perfectly. Will definitely make again. Thank you!

  • 28. January 2018 - 14:13

    Maida thanks so much for your review and variations! So happy you enjoyed it! I like the sound of the pineapple. x :

  • 7. December 2017 - 19:43

    We loved this sauce. We had a big piece of Rockling so cut it into pieces after the 12 minutes and cooked a further 3 minutes. I only added 40 g fish sauce and thought this was sufficient and used red chilies as we like a bit of oommp. Cooked some veggies in the Varoma while cooking the rice. Absolutely a winner ! When mangoes are out of season I might try pineapple. Thanks Smile

  • 3. December 2017 - 22:47

    NZJen42: Thanks for your review and so pleased you enjoyed it! Prawns definately work well with this curry! The fish sauce is actually 60g but as with any flavourings you can adjust to your taste.
    I have this on my meal plan for next week and will go with your recommendation of two Tbsps and see if ok for me. xx

  • 17. November 2017 - 06:09

    Yum yum yum - this recipe is so good. Highly recommended. Will try adding some prawns next time. Not sure about 80g of fish sauce- 2 tablespoons would be enough.

Are you sure to delete this comment ?