This 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.
- 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.
- 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.
- Heat the oil and mustard seeds in the Tmx, 100 degrees, 3 minutes, speed 1.
- Add the onions, chillies and ginger and chop, speed 5, 5 seconds. Scrape the sides of the bowl down.
- Add fenugreek and tumeric, and saute with onion mix at 100 degrees for a further 3 minutes, speed 1.
- Add tomatoes and chop, speed 4, 5 seconds.
- Add coconut milk and curry leaves.
- Place Varoma (with prepared fish) on top of the Tmx lid.
- Cook sauce and fish at the same time, 18 minutes, Varoma temperature, reverse speed 2-3.
- To serve either place the fish on plates and pour sauce over, or pour sauce into Thermoserver and break fish up and stir through.
- Enjoy with steamed rice.
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.