Description

How to make Chiman’s Fish Curry Spice Blend in a thermal cooker – Mild.

This can be cooked in a Thermal Cooker if you have one using the instructions below.

If you don’t have a thermal cooker this spice blend can be cooked in the conventional way using the instructions on the packet but remember you will not save up to 80% on cooking fuel.

• Chiman’s Fish Curry Spice Blend Mix
• 675g fish fillets, cut into 3 cm cubes
• 4 tbsps vegetable oil
• 2 medium red onions, coarsely chopped
• 2 cloves garlic, crushed
• 25g oz natural yogurt, added to a little water to stop int curdling
• 1 tbsp garam flour, blended with a little water to make a thin paste
• 25g cream coconut
• 1 desert apple, finely sliced
• 1 lemon
• method:
  1. Rub ½ tsp of spices into the fish cubes and leave for 20 minutes
  2. Melt oil over gentle heat in the inner pot.
  3. Add garlic and onions, fry until soft.
  4. Add remaining fish spice mix and fry for 30 seconds.
  5. Add the yogurt, garam flour paste, coconut and apple.
  6. Bring to the boil, add the fish and turn off the heat immediately.
  7. Put the inner pot into the insulated outer container and shut the lid.
  8. Cook without power for a minimum of 1 hour.
  9. Sprinkle with ½ lemon juice and serve using remaining lemon cut into wedges and chopped coriander to garnish.

  Serve with rice or mashed potato and a green salad for a delicious meal.

  Tips:

  • Chiman’s spice mixes have a long best before time, however are safe to use after that time. They simply lose some flavour.
  • If you are cooking for less than 4 people you could freeze some of the cooked meal or only use half the packet.
  • If you find the food too spicy or too hot, simply use less than the whole sachet of spices according to taste.
  • If you like more of a chilli kick, add some fresh chopped chilli to the dish or serve in a small bowl so that everyone can have exactly the amount they like.
  • If you find your mouth burning, resist the temptation to drink water. Instead, have a spoonful of yogurt or a lassi drink.
  • We often get asked which oil to use – vegetable oil is the best option as it is light, doesn’t affect the flavour of the spices and it’s healthy too!
  • Best for kids (and adults!) who like a mild curry: Kofta Bhoona (let them roll the balls themselves); Chicken Korma; Chicken Tikka Masala; Cauliflower & Spinach Bhaji
  • An anonymous tip: Try adding a few green peas to the Spicy Chick Peas. It adds colour without upsetting the balance of the dish

   

  Ingredients:

  chilli powder, cloves, coriander, ginger, paprika, sea salt, turmeric