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Indian-style fish soup

Recipe from Just Cooking in association with Fresh Living

Recipes

Just Cooking

BBC Lifestyle

Ingredients

Soup:

• Glug sunflower oil
• 2 tsp (10ml) black mustard seeds
• 1 sprig fresh curry leaves, picked off their stalks
• 1 heaped tbsp (20ml) good quality curry powder
• 1 tsp (5ml) turmeric
• 1-2 red chillies, deseeded and finely sliced
• 3cm thumb-knob of ginger, peeled and grated
• 2 cloves garlic, peeled and finely chopped
• 1 onion, finely chopped
• ½ cup (125ml) basmati rice
• 1 tbsp (15ml) chutney
• 3 cups (750ml) chicken stock
• 400g sustainable white fish fillets, cut into chunks
• 2 x 400ml cans coconut milk
• Salt and milled pepper
• 1 tsp (5ml) garam masala
• Squeeze of 2 limes, to serve
• 1 handful fresh coriander, roughly chopped, to serve

Coconut tarka:

• Coconut or canola oil
• 1 onion, thinly sliced
• 2 tsp (10ml) black mustard seeds
• 10 curry leaves
• Handful coconut shavings

Preparation method

Soup:

  1. Heat a generous glug of oil, and fry mustard seeds until they being to pop.
  2. Add curry leaves, curry powder and turmeric. Cook for 1-2 minutes, until aromatic.
  3. Add chillies, ginger, garlic and onions, and cook to soften.
  4. Stir in rice, and toss to coat with spices. Add chutney and stock.
  5. Bring to the boil, reduce heat and simmer gently for 15 minutes.
  6. Add coconut milk, and heat through.
  7. Add fish and seasoning, and simmer for about 10 minutes.
  8. Sprinkle in garam masala, and serve with a squeeze of fresh lime and a little chopped coriander. Or top with a coconut tarka.

Coconut tarka:

  1. Heat oil in a heavy-based pan. Slowly fry onion and mustard seeds over a very low heat.
  2. When brown (after about 20-30 minutes), add the curry leaves. Fry to crisp, then add coconut shaving and fry to brown.
  3. Cool and use as a soup topping.