This super delicious fragrant fish stew recipe from Lee’s new book “Eat Right For Your Shape” is in our March issue.

Please find the Thermie Version here:

 

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­Fragrant fish stew

(autumn) (kapha)

Serves 4

 

750 g (1 lb 10 oz) white fish fillets, roughly chopped

1 teaspoon ground turmeric

1 teaspoon ground cumin

Celtic sea salt, to taste

grated zest and juice of 1 lime

50 g (1¾ oz/¼ cup) ghee

1 onion, halved

4 green chillies, seeded

4 garlic cloves

2.5 cm (1 inch) piece of ginger, peeled and finely grated

¼ teaspoon ground cardamom

10 curry leaves

1 teaspoon asafoetida

250 ml (9 fl oz/1 cup) rice milk

250 ml (9 fl oz/1 cup) fish or chicken stock (preferably homemade)

freshly cracked black pepper, to serve

brown or white rice, to serve (see below)

 

Thermie Method

Place the fish on top of a baking paper and sprinkle over the turmeric, cumin and a little salt. Add the lime zest and pour over the lime juice.

Wrap it like a lolly/parcel (leave the top open) and place it in the Varoma dish, cover with the lid  – refrigerate until the sauce is finished.

Place chilli, garlic, ginger and onion in TM bowl and chop 4 sec / speed 5 – scrape sides down.

Add ghee and cook 6 minutes 100C / speed soft.

Add the cardamom, curry leaves and asafoetida, then add the milk and stock. Cook 11 min / 90C / speed soft.

Place in Thermo Server.

Add water to Thermomix bowl  (1.4 l with TM5 and 1 l with TM 31) and cook rice (or quinoa) as usual (brown rice takes about 5-8 minutes longer), with Varoma tray and fish in place.

Before serving add fish to the sauce in Thermo Server.

Season with salt and pepper, and serve with the rice (quinoa)

 

Enjoy!.

 

You can get the magazine with 3 more delicious recipes from Lee here:

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