Steamed white fish with tomato and Indian spices
Steamed white fish with tomato and Indian spices is a fragrant main course where tender fish fillets cook gently in the Varoma above a spiced tomato, tandoori and coriander sauce. The Thermomix TM7 steams the fish to succulent doneness while the sauce simmers below, infusing every flake with warm Indian flavours in one hands-free process.
About this recipe
Steamed white fish with tomato and Indian spices Thermomix TM7 recipes bring restaurant-style Indian cooking into your weekly rotation with minimal effort. This fragrant main course combines delicate white fish fillets with a homemade sauce of fresh tomatoes, tandoori paste, ginger, garlic and long chillies, all perfumed with fresh coriander and finished with a squeeze of lemon juice. The genius of the all-in-one kitchen machine is the layered cooking: the spiced tomato sauce simmers in the mixing bowl while the Varoma above gently steams the fish, so the fillets absorb the aromatic steam and stay wonderfully moist. If you are searching for a quick weeknight dinner that tastes slow-cooked, this is it. Serve the tender fish and glossy tandoori-tomato sauce over steamed rice or with warm naan, and scatter extra coriander over the top for a fresh finish that elevates the whole plate.
Preparation tips
- Choose firm white fish such as cod, hake or pollock so the fillets hold together in the Varoma. Pat them dry before adding the tandoori and lemon marinade, as drier fillets absorb the spices more evenly.
- Prepare the tomato-tandoori sauce a day in advance; the ginger, garlic and chilli flavours deepen overnight in the fridge. Reheat gently in the mixing bowl and steam the fresh fish just before serving.
- For a milder family version, remove the seeds from the long chillies before chopping and reduce the tandoori paste slightly. Extra lemon juice and coriander at the table restore brightness for adult palates.
Recipe variations
- Vegetarian variation: replace the white fish with thick cauliflower steaks or firm paneer slices in the Varoma. The tandoori-tomato sauce with ginger, garlic and coriander stays entirely the same and coats the vegetables beautifully.
- Coconut variation: stir coconut cream into the tomato-tandoori base for a milder, Keralan-style sauce and swap the lemon juice for lime. Garnish with toasted almonds and extra fresh coriander for a festive dinner-party finish.
Thermomix TM7 Benefits
- The Thermomix weighs the tandoori paste and olive oil directly in the mixing bowl, so the marinade ratios stay accurate without extra measuring cups. [Built-in Scale]
- Using the chopping function, the Thermomix finely chops the onion and long chillies in seconds, releasing their aromatics without any tears at the cutting board. [Multi-Function]
- The Varoma steaming function gently cooks the white fish above the tomato sauce, keeping every flake succulent and never dried out. [Multi-Function]
- Precise heating control lets the Thermomix simmer the tomato, ginger and garlic base hands-free, infusing the sauce evenly without any stirring or splashing. [Precision Control]
- The mixing function blends the fresh coriander and lemon juice through the finished tandoori sauce, creating a silky consistency in seconds. [Multi-Function]
Ingredients
- olive oil
- garlic paste
- ginger paste
- fresh long green chillies
- fresh coriander
- red onion
- salt
- tandoori paste
- lemon juice
- fresh tomatoes