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Malabar Fish Curry


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Ingredients

8 portion(s)

  • Coconut Relish;
  • 1 l arge green chilli
  • 3-4 coriander roots, and stalks
  • 35 g peeled ginger
  • Juice 1 lemon
  • 200 g frozen young coconut (Asian stores)
  • Curry;
  • 4-5 l arge cloves garlic
  • 1 red chilli, de-seeded
  • 1 small piece palm sugar
  • 1 tsp turmeric powder
  • ½ tsp cinnamon
  • 700 g white fish fillets cubed in large pieces
  • 250 g Prawns, peeled
  • 25 g peeled ginger
  • 1 l arge green chilli, de-seeded
  • 1 l arge brown onion, peeled and quartered
  • 20 g oil
  • 400 g tin coconut milk
  • 120 g water
  • 1 tbsp TM stock concentrate
  • Juice 1 lime
  • Fresh coriander leaves sliced red chillies and lime wedges to serve
  • 6
    25min
    Preparation 25min
    Baking/Cooking
  • 7
    medium
    Preparation
  • 8
    Appliance TM 31 image
    Recipe is created for
    TM 31
  • 9
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Recipe's preparation

  1. Make
    coconut relish by placing chilli, coriander and ginger into TM bowl and mincing
    for 3-4 seconds on speed 7. Scrape down sides of bowl and
    add juice and chunks of coconut, slightly thawed. Mill for 7 seconds on speed 8.
    Set aside.



    Place
    garlic, red chilli, palm sugar, turmeric and cinnamon into TM bowl and mince
    for 3-4 seconds on speed 7.



    Place
    cubed fish and prawns into ThermoServer and scrape marinade over. Rub into the
    fish and prawns and leave for at least 1 hour.



    Without
    cleaning bowl, place ginger and green chilli into TM bowl and mince for 3-4 seconds on speed 7. Add onion and oil and chop for 3 seconds on speed 4.
    Sauté for 5 minutes at Varoma temperature on Counter-clockwise operationReverse + speed softGentle stir setting, with MC off.



    Add
    coconut milk, water, stock and juice and cook for 15 minutes at 100ºC on Counter-clockwise operationReverse + speed softGentle stir setting.



    Add
    fish and prawns and any residual marinade and cook for 2-3 minutes at 100ºC on Counter-clockwise operationReverse + speed softGentle stir setting.



    Pour
    into ThermoServer to rest before serving with steamed rice, coconut relish,
    coriander, red chillies and lime wedges.

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Comments

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  • .

    Submitted by Feris74 on 10. June 2014 - 16:44.

    .

    PF

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  • I agree that you could add

    Submitted by Feris74 on 8. June 2014 - 09:42.

    I agree that you could add more spice but then the original recipe does give you a true Malabar curry taste

    PF

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  • This was quite nice, but not

    Submitted by donata56 on 18. January 2011 - 22:42.

    This was quite nice, but not a lot of curry flavour until I added some extra curry powder. 

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