Ingredients
- 2 red onion
- 300 g red capsicum
- 300 g green capsicum
- 1100 g Fish Marinara Mix
- 1 tsp salt, I prefer Himalayan
- 1 tsp black pepper
- 4 cloves garlic
- 30 g olive oil
- 20 g Red Palm Oil, Referred to as Dende Oil
- 600 g Ripe Tomato
- 200 g coconut milk
- to taste fresh coriander, Or can subsitute parsley
Accessories you need
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Varoma -
Simmering basket -
Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Put in 2 onions halved, garlic, olive oil, capsicum and palm oil, chop 5 seconds / level 5 and saute 7 min / 100 ° C / 1 level.
Add remaining tomato and grind 15 sec / 10 level.
Insert the steam basket with seafood marinara and coconut milk and set 5 min / 100 ° C / 2 speed.
Put everything in thermoserver and garnish with coriander.
Serve with boiled rice
Thermomix Model
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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.Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
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.
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