Curry Tuna Mornay

tunamornay

 

Tuna mornay is a great family food staple. It is inexpensive, healthy and quite quick to prepare. It is also the epitome of retro dinners. It screams 1970’s – but is oh so good! This version is the recipe that my Mum has made for years, and it has all the ingredients necessary for a 1970’s classic; curry, eggs and tuna all in the one dish :)

Please don’t let the ingredient combination put you off trying this – the curry flavour is not strong, and it is really tasty. My kids love this meal. Serve with salad or vegetables and dinner is done in a jiffy.

Note: I have purposefully used my retro Corningware to serve this in, and, as you can see, I am not always a tidy cook….I considered photoshopping the food splatters out of the photo but pfft – who has time for that?!

Curry Tuna Mornay
 
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Author:
Recipe type: Seafood
Serves: 6-8
Ingredients
  • 425g tin of tuna, drained
  • 1 onion, peeled and quartered
  • 60g butter
  • ½ Tbsp curry powder
  • 30g plain flour
  • ⅓ cup sour cream
  • pinch of salt
  • 500g milk
  • 2 Tbsp lemon juice
  • 4 hard boiled eggs peeled and roughly chopped (see my post here on how to boil eggs in the Thermomix)
Topping
  • 4 slices of dry bread to make breadcrumbs for topping
  • A handful of grated cheese (or a Tbsp of grate parmesan if you prefer)
  • Extra 60g melted butter
Method
  1. Place bread into Tmx bowl and process speed 8, 5-8 seconds to make coarse breadcrumbs. Set aside.
  2. Put onion into bowl and chop speed 6, 5 seconds.
  3. Add butter and soften onion 100 degrees, speed 2, 3 minutes.
  4. Add the curry powder, salt and flour and heat 100 degrees, 1 minute, speed 2.
  5. Add milk and cook at 90 degrees, 7 minutes, reverse speed 3-4.
  6. Meanwhile place drained tuna, sour cream, lemon juice and peeled chopped hard boiled eggs into a large casserole dish. Once the sauce has cooked, pour it over the ingredients in the casserole dish, and stir through gently.
  7. Sprinkle breadcrumbs over the top of the tuna mixture, drizzle with extra melted butter and grated cheese.
  8. Cook in a moderate oven for 30 minutes or until breadcrumbs are golden and crunchy and tuna mix is bubbling and hot.

 

 

Fish Curry

FishCurryThis curry is my husband’s specialty. It is inspired by a recipe that he used to make in pre-thermomix days, but we have since converted it and adapted it slightly for Thermomix cooking. It is a different (nice) way to enjoy  fish and the curry sauce is really tasty and quite mild; so suitable for the whole family. This yields a large quantity so there is always leftovers when we make it, which is great – because curry tastes even better the next day! You can use chicken instead of fish if you prefer. If you have lots of leftover sauce but no leftover meat, steam some vegetables the next day and make a vegetarian option to use it up.
The preparation is quite simple and you can’t beat the flavour of curry made from scratch. Much better than anything from a jar or packet.

Fish Curry
 
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Author:
Recipe type: Seafood
Serves: 4-6
Ingredients
  • 30 oil
  • 2 tsp mustard seeds
  • 1 tsp fenugreek seeds
  • 1 tsp tumeric
  • 2 fresh red chillies (deseeded)
  • 5cm of fresh ginger
  • 2 onions, peeled and quartered
  • 6 ripe tomatoes (or one tin of tomatoes)
  • 1 400ml tin of coconut milk
  • ½ Thermomix MC of dried curry leaves
  • Fish fillets - as many as your family needs. Choose a firm fish.
Method
  1. Pat the fish dry with paper towel and place into the Varoma tray on dampened baking paper and set aside. To wet the baking paper scrunch it up, hold under a tap, un-scrunch, and place into the tray. Be careful not to cover the side vents.
  2. Heat the oil and mustard seeds in the Tmx, 100 degrees, 3 minutes, speed 1.
  3. Add the onions, chillies and ginger and chop, speed 5, 5 seconds. Scrape the sides of the bowl down.
  4. Add fenugreek and tumeric, and saute with onion mix at 100 degrees for a further 3 minutes, speed 1.
  5. Add tomatoes and chop, speed 4, 5 seconds.
  6. Add coconut milk and curry leaves.
  7. Place Varoma (with prepared fish) on top of the Tmx lid.
  8. Cook sauce and fish at the same time, 18 minutes, Varoma temperature, reverse speed 2-3.
  9. To serve either place the fish on plates and pour sauce over, or pour sauce into Thermoserver and break fish up and stir through.
  10. Enjoy with steamed rice.
Notes
If using chicken cut the pieces into small strips (or use tenderloins) Chicken may take longer than fish to cook through, so check a piece by breaking it open, and cook in further 5 minute increments until done.
Likewise, check the fish to ensure it is cooked through before serving. The cooking time may vary depending on the thickness, quantity and type of fish.

 

Steamed Ginger & Garlic Salmon

SteamedSalmonThis meal gets made quite often in our house, it is an adaptation of the ‘Asian-Style Fish Fillets’ recipe (in the Everyday Cookbook) that we have come up to suit our own tastes. It ticks all the boxes; easy, healthy and very tasty. I have not given an exact recipe, as you can alter the quantites to suit how many people you are cooking for (and how much flavour you like) However, regardless of how many vegetables or how many salmon pieces you are cooking, keep the liquid quantity the same.  I like to serve this with Soba noodles (that I cook separately) but you can very easily make this an all-in-dish by steaming 400g of rice in the basket while you have the rest of the meal cooking. If the rice cooks quicker than the vegetables and fish just take it out and keep warm in your Thermoserver.

Steamed Ginger & Garlic Salmon
 
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Author:
Recipe type: Seafood
Serves: 2 or more
Ingredients
  • Salmon fillets (as many as you need for your family)
  • Garlic
  • Ginger
  • Chilli
  • Soy or Tamari
  • Sesame seeds
  • Mixed chopped vegetables - as many as you need for your family. I chop as many as I can fit in!
  • 400ml tin coconut cream
  • 400ml water
Method
  1. Place garlic, ginger and chilli into the Tmx bowl and chop speed 5, 5 seconds.
  2. Scrape out with spatula and pat onto the top of the salmon pieces (on the skin side). Don't rinse the bowl.
  3. Drizzle soy sauce over the salmon and sprinkle with sesame seeds.
  4. Place into the bottom tray of the varoma and place an assortment of chopped vegetables around the fish and in the top of the tray. I pack as many vegetables in as I can. Use whatever you have in the fridge.
  5. Pour the coconut cream and water into the Tmx bowl (use the empty tin to measure the water).
  6. Set the varoma on top and cook varoma temp, 15-20 minutes.
  7. Cooking time varies depending on how much fish and vegetables you have. Check after 15 minutes and cook longer if needed. I find that for three 200g salmon pieces and a full tray of vegetables it takes closer to 20 minutes.
  8. Serve the fish with vegetables on the side, and either rice or soba noodles (see notes)
Notes
Regardless of how many vegetables or how many salmon pieces you have keep the liquid quantity the same.
I serve this with soba noodles that I cook separately, however you can cook rice at the same time as your fish and vegetables are steaming. Simply measure 400g into the basket and steam at the same time. If the rice cooks before the fish and vegetables are done, remove and keep warm in the Thermoserver.