Ingredients
Goan curry
- 1 tbsp coriander seeds
- 1 tsp cumin seeds
- 1/2 tsp Fenugreek seeds
- 1 brown onion, (approx. 150 g), cut into halves
- 4 tomatoes, cut into halves
- 3 garlic cloves
- 3 cm Cube fresh ginger, peeled
- 2 long green chillies, deseeded, if preferred
- 1 tbsp Ghee
- 10 gram fresh curry leaves, (approx. 1 cup)
- 1/2 tsp ground turmeric
- 400 gram coconut milk
- 600 gram Firm White Fish Fillets, cut into pieces (4 cm)
- 1/2 tsp salt
- steamed white rice, to serve
Accessories you need
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Butterfly -
Simmering basket -
Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Place coriander, cumin and fenugreek seeds into mixing bowl and dry roast 2 min/Varoma/speed 1, then mill for 2 min/speed 10. Transfer to a bowl and set aside.
Place onion, tomatoes, garlic, ginger and chillies into mixing bowl and blend 15 sec/speed 7. Scrape down sides of mixing bowl with spatula.
Add ghee and cook 6-8 min/Varoma/speed 2, placing simmering basket instead of measuring cup onto mixing bowl lid.
Add curry leaves, turmeric and reserved ground spices and cook 2 min/Varoma/speed 2, placing simmering basket instead of measuring cup onto mixing bowl lid.
Insert butterfly whisk. Add coconut milk and cook 10 min/Varoma/speed 1, placing simmering basket instead of measuring cup onto mixing bowl lid.
Add fish and salt and cook 4 min/Varoma/
"Counter-clockwise operation" /speed 1, placing simmering basket instead of measuring cup onto mixing bowl lid. Transfer curry into serving bowls and serve with steamed rice.
Thermomix Model
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Recipe is created forTM 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.
Comments
A curry of this size needs about 30 curry leaves. This is according to a popular Rick Stein fish curry recipe. 1 cup is ridiculous.
Really enjoyed the simplicity as I'm still very new to my TM. I did change a few little things though. I used 1 sprig only of curry leaves, extra fresh red chilli and I didn't use tomato but used coconut cream instead of milk to help thicken. Thank you for sharing
Made this and very much enjoyed it. The flavours were perfect. I am not sure what the extra ghee for frying is about, I just ignored that. Took the butterfly out before adding the fish. I used shark and would definitely make again.
Hi there thanks for pointing that out now I feel a bit stupid lol, lucky I only put one tsp of salt in but I still don't know why the curry was so bitter I only can think it was too many curry leaves but I will try this one again and put alot less curry leaves in and see how it turns out.
The recipe says .5 of a teaspoon (point 5) which is half a teaspoon , it would be better if this was made clear in the recipe. I'm sorry it didn't work out for you, I can understand your disappointment.
Hi all I cooked this meal tonight and have to say we where very disappointed with the end results.
Followed the recipe step-by-step and a little concerned with the 5 tsp of salt requested in the recipe I only added 1 tsp. Also the amount of curry leaves that is called for in the recipe we added the amount the recipe said, the end result the curry was so bitter it was uneatable so we tried to recover it by adding coconut cream and palm sugar it did take away some bitterness but it was still not great at all.
I am still confused to why it turned out this away? Is there a typing error for the ingredients? We wasted almost $30 on fish not to mention the other ingredients.
How ever the Citrus Pudding was great and the Coconut Gelato was also very pleasant.
Do you still leave the Butterfly in after adding the fish?