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Southern Indian rice and seafood soup
0 Likes
Total Time:
50 minutes
Delicious aromatic seafood soup perfect with any fish
Ingredients:
  • 5 tablespoons vegetable or sunflower oil
  • 3 tablespoons brown mustard seeds
  • 1 handful fresh curry leaves picked off their stalks
  • 2 teaspoons cumin seeds
  • 1 teaspoon garam masala
  • 1½ teaspoons chilli powder
  • 2 teaspoons turmeric
  • 3 red chillies deseeded and finely sliced
  • 2 large thumb-sized pieces fresh ginger peeled and grated
  • 6 cloves garlic peeled and finely chopped
  • 2 onions peeled and finely chopped
  • 2 handfuls basmati rice
  • 565 ml water
  • 600 g fish from sustainable sources, ask your fishmonger, skinned, filleted and cut into 2-3 inch chunks
  • 400 ml light coconut milk
  • sea salt
  • freshly ground black pepper
  • 2 limes juice of
  • 1 handful fresh coriander roughly chopped
  • 3 tablespoons freshly grated coconut
Instructions:
  • In a large pan, heat oil and add mustard seeds, curry leaves, cumin seeds, garam masala, chilli powder, and turmeric. Saute briefly until fragrant. Add chillies, ginger, garlic, and onions. Cook until onions are soft. Stir in rice and water, bring to a boil, then simmer for 15 minutes. Add fish, coconut milk, water, and salt. Cover and simmer for 10 minutes. Stir in lime juice and half the coriander before serving. Top with remaining coriander and freshly grated coconut. Serve in warmed bowls.

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