|Preparation : 10 min||Resting : -|
|Cooking : 1 hr 10 min||Equipment :|
|Difficulty :||Rating : 5 rates|
|Download the recipe :|
|Programmes :||accessories :|
|600||g fish fillets (salmon, cod, etc.)
|juice of 1 lime
|2||cloves garlic, halved
|1||tbsp vegetable oil
|1||tbsp ground turmeric
|300||ml coconut milk
|1||green or red chilli pepper,
|halved and seeded
|few small sprigs chervil
|300||g basmati or long-grain rice|
|2||pinches ground saffron|
|1||Cut the fish in 3cm pieces, drizzle with lime juice and lightly salt. Put the garlic|
and the onions in the metal bowl. Run the EXPERT programme 20 seconds/
speed 13 (without heating).
|2||If necessary, push the mixture down. Add the oil and spices and restart the|
EXPERT programme, 5 minutes/speed 2A/100 °C.
|3||Add the coconut milk, mangetout and chilli pepper, and season to taste. Run the|
EXPERT programme, 20 minutes/speed 1A/95 °C.
|4||Add the fish pieces, restart the EXPERT programme, 20 minutes/speed 0/95 °C; if|
necessary, adjust the cooking time.
|5||Garnish the fish curry with chervil sprigs*. Serve with saffron rice.|
|1||Fit the metal bowl and add 500ml water. Place all the ingredients in a stainlesssteel|
bowl that fits in the steam basket. Run the STEAM programme 25 minutes.
Continue cooking for 5 minutes if necessary.
There are no direction to cut up the chilli. I think the green chilli needs to be put in with the garlic and onion so it can be chopped up.