Preparation time
12min
Total time
12min
Portion
--
Level
easy
Tested
- TM 31
published: 2010/09/29
changed: 2011/08/12
Ingredients
- 3 cmpeeled ginger
- Few kaffir lime leaves
- 1-2 red chilli, es, de-seeded or to taste
- 3 cloves garlic
- 20 gdried 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
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
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 operation" Reverse + speed soft
"Gentle 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.
Thermomix Model
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Recipe is created forTM 31
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Comments
mutterkerrie: Wondering if you still feel so harshly about this delicious recipe?
Amanda
Great recipe thank you! Everyone loved the flavour. I tried to do the fish in the varoma tray so it didn't fall apart but it took quite a while so ended up putting it back in the bowl. That seemed to be a good combo in the end. Used Worcestershire sauce as I didn't have any tamarind - also worked. 'Will look forward to cooking this again
A fragrant and quick curry. Loved it.
So fast, so easy, soooo delicious. Loved it.
Not sure why it's called a curry? It was ok, although fish (Nile perch) broke down, and how many is a "few" kaffir lime leaves? It definitely needs something else to give it zing and more flavour - don't think it will become a regular in my household 🙁
I cook this often. We love it - I always steam the fish, often prawns, and loads of vegies when cooking the rice. Terrific, easy meal
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
A huge hit in our house! Delicious
Love this recipe - gorgeous flavours. Needs a very firm fish, and I reduce cooking time slightly so the fish doesn't contract too much.
Made this tonight with steamed coconut rice... SO NICE!!!!! will be making this again.
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