We tried this one to use up some frozen whiting we had lying around. Turned out quite tasty.
- 1 tbsp ground cumin
- 1 tsp ground coriander
- 1 tsp garam masala
- 1 tsp turmeric
- 1 tsp salt
- 1 tomato, quartered
- 2 onions, quartered
- 8 cloves garlic
- 2 green chillis
- 5 cm piece of ginger
- 50 g coconut oil
- 2 onions, thinly sliced
- 1 tsp tamarind puree
- 400g tin coconut cream
- 200g water
- 1 kg fresh fish, cubed
Chop the spices, tomato, quartered onion, garlic, chillis and ginger at Speed 5 for 10 seconds.
Scrape down the sides and add the oil and sliced onion. Cook at Varoma temp, Reverse Speed Soft for 20 minutes. Angle the MC to allow steam to escape or use a TM Essentials Splatter Stop to allow steam to escape and no splatter up the walls.
Add the tamarind puree, coconut cream and water and heat at 100C, Reverse Speed Soft for 10 minutes.
Add the cubed fish and cook at 100C, Reverse Speed Soft for 5 minutes until the fish is just cooked through.
Service with steamed cauliflower.