Creamy fish curry with rice and coconut – Thermomix adaptation of a Hello Fresh recipe

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Creamy fish curry with rice and coconut – Thermomix adaptation of a Hello Fresh recipe

With small kids to feed, we don’t like anything too hot in this house. What happens usually is that I cook everything mild and DH adds his own chilli flakes.

With this HelloFresh recipe, this is exactly what happened. When they say that this curry doesn’t bite as its north Indian spice is tempered by a creamy sauce with the added sweetness of coconut, they are absolutely right. There was nothing to be afraid of!

And DH was happy with his added chilli flakes too!

It is simply delicious and one I will do again and again.

* To ensure Momo & the Gang remains completely free to use, this post may contain affiliate links.


Serves 4

Active time: 10 minutes – Total time: 25 minutes – COST: £8.72

Ingredients:

  • 1 onion – £0.17
  • 1 garlic clove – £0.05
  • 1 red pepper, sliced – £0.50
  • 1 small bunch coriander – £0.70
  • 500g fish mix – salmon, prawns, white fish – skinless and boneless but kept whole – £5.00
  • 25g desiccated coconut – £0.60
  • 4 cardamon pods – £0.05
  • 300g Basmati rice – £0.45
  • 2 tsp North Indian curry powder (1 pinch of each: fenugreek, black peppercorns, ginger, turmeric, cardamom, cumin, cloves, coriander, cinnamon, red chilli, cayenne) – £0.10
  • 1 tin plum tomatoes – £0.50
  • 1 vegetable stock pot – £0.31
  • 100g creme fraiche – £0.29

Let’s go…

  1. Add one onion, halved, one garlic clove and a small bunch of coriander to the mixing bowl. Chop for 5 seconds / speed 5. Scrape down the sides.
  2. Add a good gulp of oil and cook for 5 minutes / 100C / Speed low
  3. In the meantime, boil some water in a large saucepan. Add a large pinch of salt and 4 cardamom pods. Bring to the boil and add 300g rice. Cook as per packet instruction.
  4. Add the sliced red pepper and curry powder to the mixing bowl. Cook for 5 minutes / 100C / Reverse speed low.
  5. Add one tin plum tomatoes, 100ml water, one vegetable stock pot, 100g creme fraiche and 500g fish mix, keeping the pieces whole. Cook for 10 minutes / 100C / Reverse speed low.
  6. Add 25g desiccated coconut and cook for a further 5 minutes / 100C / Reverse speed low.
  7. Drain the rice, remove the cardamom pods.
  8. Serve the rice in a bowl with a good spoonful of fish curry on top. Sprinkle with coriander leaves for anyone that wants it!

Delicious. Bon appetit x

Baked Margherita Risotto – a HelloFresh recipe cooked in the Thermomix

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So yesterday I cooked our first HelloFresh recipe in Momo the Thermomix – everyone loved the mild sausage chilli and we’ll definitely do it again.

Time for round 2 with this baked Margherita Risotto – I love a good Thermomix Risotto so couldn’t wait to try one with a twist!

If you’re not familiar with HelloFresh, they’re a food box company. You pick the number of meals and number of people that suit your family and they deliver ALL the ingredients you need to cook delicious food, really quickly!

If you’ve not subscribed to HelloFresh, then the list of ingredients you need is below.

* To ensure Momo & the Gang remains completely free to use, this post may contain affiliate links.


Baked Margherita Risotto – a HelloFresh recipe cooked in the Thermomix

Serves 4 – Gluten free

Active time: 10 minutes – Total time: 1 hour

Ingredients:

  • 1 bunch basil
  • 2 shallots
  • 2 garlic cloves
  • 70g butter
  • 350g arborio rice (risotto rice)
  • 20g butter
  • 2 vegetable stock pots
  • 2 punnets cherry tomatoes
  • 2 balls mozzarella

Let’s go…

  1. Pick the basil leaves from their stalks, set the leaves aside and chop the stalks in your Thermomix – 5 seconds / speed 5.
  2. Set aside. Rinse and dry your Thermomix bowl.
  3. Place peeled shallots and garlic cloves into mixing bowl and chop 5 seconds / speed 5.
  4. Add 20g of butter and saute 3 minutes / 120C / speed 1.
  5. In the meantime, preheat your oven to 200C.
  6. Add the rice and saute 3 minutes / 120C / Speed 1 – Reverse speed without measuring cup.
  7. Add 800ml water, stock pots and a pinch of salt. Scrape bottom of mixing bowl with spatula to losen the rice. Cook 16 min / 100C / Speed 1 – Reverse speed. Place simmering basket instead of measuring cup onto mixing bowl lid (or it will splash everywhere! You’ve been warned!)
  8. About 10 minutes in, add the cherry tomatoes.
  9. When the risotto is cooked, transfer it into an oven proof dish. Stir in the remaining 50g of butter and the basil leaves. Cut the mozzarella into slices. Lay the slices on top, then grill for about 4 / 5 minutes.

To serve:

Serve with a simple cucumber salad.

Delicious. Bon appetit x

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