Ingredients
curry sauce
- 4 shallots, peeled and halved
- 3 cloves fresh garlic peeled
- 3 cm galangal ginger, or ginger
- 2 teaspoon shrimp paste or 4 anchovies
- 4 small chillies red seeds removed
- 60 gram peanut oil or vegetable oil
- 20 curry leaves fresh or dry
- 1.5 teaspoon sweet paprika
- 1/2 teaspoon ground tumeric
- 270 g coconut cream or milk, one large can
- 1.5 tablespoon tamarind concentrate
- 2 lemongrass stems, outer leaves discarded, bruised with back of knife
- 800 g boneless fish eg bream ,flathead ling, cut into 4 cm peices
- 1 teaspoon raw sugar, or palm sugar to taste
Accessories you need
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Varoma -
Simmering basket -
Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
1.Put lemongrass into TM bowl and chop 3 secs speed 7, set aside.
2. Place shallots, garlic, galanga, shrimp paste and chillies into TM bowl and pulverise 10 secs speed 8 to form a paste.
3. scrape down sides then add oil ,curry leaves, paprika and tumeric and saute for 5mins,varoma speed one
4. add one MC cap of water and full can of coconut milk or cream tamarind and lemongrass and cook 10 mins varoma speed 2.
5.place fish into steam basket and lower into TM bowl , cook further 7 mins varoma speed 2 til fish just tender and cooked through.
6. place MC on lid on side while cooking fish or place varoma on top filled with some green vegies like beans or peas, chopped carrots or even pumpkin cut into small chunks.
when all cooked, lift steam basket full of fish out of bowl with aid of spatula and put into thermoserver topped with curry sauce and extra curry leaves.
serve with steamed vegies and or rice
curry sauce
Tip
converted from Taste.com.au thanks
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
Tasty: Hiya, not enough liquid for the rice to cook perfectly.
Steaming fish in the Varoma (and not in the basket) takes over double the time, more liquid is needed (it steams off you'd need more than 300mls extra) for the flesh to cook successfully.
Amanda
This is a great recipe which I halved as I didn't have enough fish for the whole recipe. It was authentic tasting and spicy. However there are a few changes I would make next time which are as follows:
- cut the lemongrass into 5cm pieces and not blend up in TMX as you can't eat these pieces in final sauce but it's best to leave as big pieces to infuse flavour.
- add 2 full MC's of water and 2 cans of coconut milk so there is enough sauce for everyone
- cut fish smaller (into 2cm pieces) that are easier to eat and place on Varoma tray to cook evenly and for longer.
- place veges in Varoma bowl and cook for longer
- attempt cooking rice at same time in steaming basket
- I also think it's a good idea to add the veges in the ingredient list under 'to serve with' in order to buy them as I didn't realise I needed them (and rice too)
Will make this recipe again. It was a little spicy for me using only one seeded regular red chilli but hubby loved it. Thanks for converting and sharing!
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