Quick Seafood Curry

• 400g white fleshed fish, skinless, boneless & cut into 3cm pieces (such as kingfish, flathead, snapper)
• 4 scallops
• 4 green prawns, peeled and deveined
• 1 1/2 tbs olive oil
• 1 onion, halved
• 1 x 2cm piece of ginger
• 2 clove garlic
• 1 tbs. curry powder (I prefer Keen’s)
• 400ml coconut milk
• Zest and juice of 1 lime
• 2 Lebanese cucumber, seeds removed and diced
• 1 punnet of cherry tomatoes, quartered
• A few sprigs of coriander and mint, to serve
• 1 handful of cashew nuts, toasted and roughly chopped
• 250g basmati rice, washed 3 times
• Salt

#thermocooker #weeknightdinner #quickandeasy

1. To cook the rice, add 500ml of water to the bowl with a pinch of salt. Lock lid and launch steam cook P1 at 100C for 5 minutes. Add rice and launch steam cook P2 at 100C for 25 minutes. Remove rice, place in a bowl and cover with cling film to keep warm. Clean bowl out. 2. Chop the onions, ginger and garlic on speed 12 for 15 seconds with the Ultrablade knife. Remove the Ultrablade knife and place onion mixture into a bowl. Detach spindle and attach the Flat base attachment, then return onion mixture and add the oil. Launch slow cook P1 program at 130 C for 5 minutes. 3. Add the curry powder and launch slow cook P1 program at 130 C for 1 minute. Now add the coconut milk. Clean out can with 200ml of water and pour in, then launch slow cook P3 program at 100 C for 15 minutes. 4. Reset the Companion and set the temperature to 150C for 5 minutes. Add the seafood and a good pinch of salt and cook for 5 minutes with the lid off, until the fish is just cooked. Add the zest of 1 lime and juice of half. 5. Make a salad by combining cucumber, tomato, a pinch of salt and the remaining lime juice. 6. Garnish with herbs and serve with rice and salad on the side.