Ingredients
Thermoserver Rice
- 480 grams water
- 250 grams rice, I used Jasmine
- 1 teaspoon salt
- 1 tablespoon Butter
Curry
- 5 pieces Fresh ginger 2cm
- 5 cloves garlic
- 1 piece fresh tumeric 2cm, or 1 tsp powdered tumeric
- 1 --- onion
- 1 tablespoon vegetable oil
- 1 teaspoon TM veg stock paste
- 1 can Coconut milk 400ml
- 750 g Firm fish- eg tuna, cubed in 2 cm pieces
Garnish
- 2 tomatos, quartered, seeds removed & diced
- 2 sprigs Fresh corriander leaves
Accessories you need
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Simmering basket -
Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Wash Rice;
1.Place simmer basket into bowl & weigh in rice.
2.Fill bowl with water till just covering rice.
3.Wash 1 min/sp7
4.Lift out basket and drain thoroughly & empty all water from bowl.
1. Add 480g fresh water into bowl and bring to boil - 3min/100C/sp2
2. Add well drained/washed rice, salt & butter - cook MC/5mins/varoma/
"Counter-clockwise operation" /sp23. place in heated/dry thermoserver. place lid and sit 30 mins
meanwhile.......
1. Add ginger, garlic & tumeric (if using powdered add w coconut milk) - Blitz MC/3-5sec/sp7. scrape sides & repeat if necessary. Put aside. No need to clean bowl.
2. Add onion & chop - MC/3-5sec/sp5.
3. Add Vege oil & saute - MC/3-5min/100C/sp1
4. Add reserved Ginger/Garlic paste & milk. Cook - MC/1min/120C/sp2
5. Add Fish & Cook - Simmer basket/5mins/100C/
"Counter-clockwise operation" /sp
"Gentle stir setting" Serve with Rice & garnish topped with plenty chopped tomatoe and corriander
Thermoserver Rice
Cook Rice
Curry
Serve
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
I tried this last night with basa fillets and it was yummy. Thanks