Coconut Fish Curry
RS
Inspired by Rick SteinMy Thermomix reimagining of their coconut fish curry
My Thermomix take on Rick Stein's coconut fish curry — fragrant, gentle, and the fish stays whole.
Rick Stein has spent a lifetime chasing the perfect fish curry. This one is light and aromatic, and the Thermomix cooks the fish so gently it stays in beautiful whole pieces.
Ingredients
- 🧅1 brown onion, halved
- 🧄3 garlic cloves
- 🫚20 g fresh ginger
- 🌼2 tbsp mild curry paste
- 🫒30 g oil
- 🥛400 g coconut milk
- 💧100 g water
- 🍈1 tbsp tamarind paste (or lime juice)
- 🐟600 g firm white fish, in chunks
- 🧂Coriander and salt, to finish
Thermomix method
- Place onion, garlic and ginger in the bowl and chop 4 sec / speed 5. Scrape down.
- Add the oil and curry paste and sauté 3 min / 120°C / speed 1.
- Add the coconut milk, water and tamarind. Cook 8 min / 100°C / speed 2.
- Add the fish chunks and cook 8 min / 90°C / Reverse / speed 1 — gentle so the fish stays whole. Finish with coriander, lime and salt. Serve with rice.
Aly's tips
- The low 90°C on Reverse keeps the fish from breaking up.
- Use a firm white fish like snapper or ling.
Questions
Won't the fish fall apart in the Thermomix?
No — cooking at 90°C on Reverse speed 1 is gentle enough to keep the pieces whole.
Can I use prawns?
Yes — add them for the last 5 minutes.
Want to cook this in minutes?
Every recipe here is made for the Thermomix. Get yours through me, or message me and I'll help you choose.
An independent Thermomix reinterpretation inspired by Rick Stein's coconut fish curry. Not affiliated with, authorised by or endorsed by Rick Stein or any publisher; the method here is Chef Aly's own. Speeds, times and temperatures are a guide — always check your own Thermomix model's manual and use your judgement, especially around hot liquids and food safety. This is independent content and is not official Thermomix content.
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