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:
- Heat a generous glug of oil, and fry mustard seeds until they being to pop.
- Add curry leaves, curry powder and turmeric. Cook for 1-2 minutes, until aromatic.
- Add chillies, ginger, garlic and onions, and cook to soften.
- Stir in rice, and toss to coat with spices. Add chutney and stock.
- Bring to the boil, reduce heat and simmer gently for 15 minutes.
- Add coconut milk, and heat through.
- Add fish and seasoning, and simmer for about 10 minutes.
- 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:
- Heat oil in a heavy-based pan. Slowly fry onion and mustard seeds over a very low heat.
- When brown (after about 20-30 minutes), add the curry leaves. Fry to crisp, then add coconut shaving and fry to brown.
- Cool and use as a soup topping.