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
- Rub ½ tsp of spices into the fish cubes and leave for 20 minutes
- Melt oil over gentle heat in the inner pot.
- Add garlic and onions, fry until soft.
- Add remaining fish spice mix and fry for 30 seconds.
- Add the yogurt, garam flour paste, coconut and apple.
- Bring to the boil, add the fish and turn off the heat immediately.
- Put the inner pot into the insulated outer container and shut the lid.
- Cook without power for a minimum of 1 hour.
- 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.
- 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
chilli powder, cloves, coriander, ginger, paprika, sea salt, turmeric