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)




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