MAGIMIX Cook Expert Recipe Manual page 57

FISH CURRY,
saffron rice
: 10 min
P R E P T I M E C O O K I N G T I M E
S E RV E S 4 / 6 P R O G R A M M E
600g fish fillets (salmon, cod, etc.)
juice of 1 lime
2 cloves garlic, peeled, halved
and germ removed*
2 onions, peeled and quartered
1 tbsp vegetable oil
1 tbsp ground turmeric
1 tbsp masala
300ml coconut milk
200g mangetout, rinsed and halved
1 Cut the fish in 3cm pieces, drizzle with lime juice and salt lightly.
2 Put the garlic and the onions in the metal bowl. Run the EXPERT programme
(without heating) for 20 seconds/speed 13. If necessary, push the mixture down.
Add the oil and spices and restart the EXPERT programme for 5 minutes/speed
2A/100 °C.
3 Add the coconut milk, mangetout and chilli pepper, and season to taste. Run the
EXPERT programme for 20 minutes/speed 1A/95 °C. Add the fish pieces, restart
the EXPERT programme for 20 minutes/speed 0/95 °C; if necessary, adjust the
cooking time.
4 Garnish the fish curry with sprigs* of chervil and serve with saffron rice.
saffron rice
Fit the metal bowl with 500ml water. Place all the ingredients in a stainless-steel
bowl that fits the steam basket. Run the STEAM programme for 25 minutes.
CH I CK EN co l omb o
Replace the fish with 600g chicken breasts, cut into 3cm pieces. Add the chicken
with the mangetout and coconut milk. Use the EXPERT programme for 30 minutes/
speed 0/100 °C.
112
290
: 1 h 10
:
1 green or red chilli pepper,
halved and seeded
few small sprigs* chervil
salt, pepper
S A F F R O N R I C E :
300g basmati or long-grain rice
310ml water
2 pinches ground saffron
1 tsp salt