Ingredients
4 portion(s)
- 1 red onion
- 1 garlic clove
- 30 g vegetable oil
- 100 g Korma Paste - Curry
- 200 g Potato, diced
- 200 g pumpkin, diced
- 400 g coconut cream
- 1 tbsp vegetable stock
- 2 tbsp fish sauce
- 800 g Pearl Perch fillets, (3-4cm pieces)
- 1/2 lemon, juice only
- 3-4 Basil leaves, (sliced very thinly)
- coriander leaves, (to garnish)
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6
35min
Preparation 5minBaking/Cooking -
7
easy
Preparation -
8
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Recipe is created forTM 5
If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.
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Recipe's preparation
1. Add onion & garlic to bowl, chop for 3secs on speed 7. Scrape down sides of bowl.
2. Add vegetable oil and Korma Paste - Curry, saute for 3mins, Varoma temp, speed 1.
3. Add diced potato and pumpkin along with coconut cream and vege stock. Cook for 10mins, 100deg,
"Counter-clockwise operation" , speed 1.4. During this cooking time add your pieces of fish to the varoma tray and varoma dish, leaving space between for steam. Lightly season with S&P if desired.
5. Once 10mins is up, add fish sauce to contents of bowl, add the varoma to top of bowl and continue cooking for approximately 5-10mins, Varoma,
"Counter-clockwise operation" , speed 1.PLEASE NOTE - depending on the type of fish you use and the size of your pieces the fish will vary in cooking time. Watch the fish carefully as you do not want to overcook it.
6. When fish pieces are cooked through, place in the bottom of a pre-warmed thermoserver or large bowl.
7. Stir through the juice of half a lemon into the thermomix bowl and add the thinly sliced basil. Pour curry over fish pieces.
8. Allow to sit in thermoserver or bowl for approximately 5mins.
9. Serve with cooked rice and garnish with coriander leaves.
Accessories you need
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Varoma
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Spatula TM5/TM6
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Tip
* Use my Korma Paste - Curry recipe for your paste.
* Keep an eye on the fish, the time to cook will vary depending on the fish you choose. I've used Pearl Perch for this recipe and they were approx 2-3cm deep fillets.
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.
Comments
Add a commentAwesome hit!...
Awesome hit!
Made a couple of months ago and making again tonight!
Great dish - quick, easy and tasty! I halved fish...
Great dish - quick, easy and tasty! I halved fish paste as i am not a fan and I was worried it would be too salty with 1tbsp of veg stock paste, but the fish sauce is needed for that authentic taste. I cooked the rice from basic cookbook recipe in the bowl without wasing it out as it would have been a shame to waste any of the sauce! Thank you for sharing, this will be on my list of favourites.