Fish mole

  • Preparation: 15’
  • Cooking: 16’
  • Total time: 31’


  • 1 large red onion, peeled and quartered
  • 2 garlic cloves
  • 40g ginger, peeled and roughly chopped
  • 2 tablespoons vegetable oil
  • 2 teaspoons ground turmeric
  • 2 teaspoons ground coriander
  • 1 teaspoon salt
  • 14 curry leaves (optional)
  • 60ml (1/4 cup) water or chicken stock
  • 270g can coconut milk
  • 800g firm white fish fillets, skin removed and cut into 3cm cubes
  • 1 large ripe tomato, cut into 1cm dice
  • half a lime lime juice
  • cooked basmati rice
  • to serve lime wedges


Insert the “Multi Blade” into the bowl. Add the onion, garlic, and ginger. Close the lid and press PULSE for 5 seconds. Open lid and scrape down the sides of bowl


Replace the “MultiBlade” with the “Stir Assist”. Add vegetable oil. Close the lid and remove the measuring cup from the lid. Select FRY P3 and press START twice to begin cooking.


At the end of STEP 1, open lid and add spices, salt and curry leaves (if using). Press START to begin STEP 2.


Once cooking has ended, open lid add water, coconut milk and fish. Close the lid and manually select 110C, 12 minutes cook time and STIR SPEED INTERMITTENT. Press START to begin cooking.


Once cooking is complete, add tomato and lime juice and stand for 5 minutes with the lid closed. Season to taste with salt and serve with basmati rice and lime.