Indian · Dinner
Coastal Fish Pepper Soup
A brothy coastal soup from South India built on white fish simmered with black pepper, curry leaves, garlic, ginger and tamarind for a hot, sour, peppery broth. Coconut oil and curry leaves finish the pot. Served hot in a bowl, sipped as a starter or light meal.
$6
12 minsPrep
20 minsCook
32 minsTotal
EasyLevel
Nutrition per serving
268Calories
38.5gProtein
6.8gFat
14.2gCarbs
4.9gSugar
3.1gFiber
612mgSodium
92mgChol
2.9gSat Fat
890mgPotassium
95mgCalcium
2.6mgIron
2.1mcgVitamin B12
18mgVitamin C
gluten-free
protein-rich
low-carb
low-calorie
spice-route
hidden-gems
gluten-free
low-calorie
Instructions
1
Prep
Cut the white fish fillet into bite-sized chunks, crush the black pepper coarsely, mince the ginger, slice the onion and chili.
2
Sweat
Warm the coconut oil in a small pot over medium heat and sweat the onion, garlic, ginger and curry leaves for 3 minutes until the onion turns translucent.
3
Simmer
Pour in the water and tamarind paste, add the turmeric, cumin and black pepper, bring to a boil over high heat, then reduce to medium-low and simmer uncovered for 10 minutes.
4
Poach
Slide the fish chunks into the simmering broth and poach over medium-low heat for 6 to 8 minutes until the fish turns opaque and flakes easily; season with salt and plate into a bowl with cilantro scattered over the top.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz371g white fish fillet
- 2 tsp2 tsp black pepper
- 2020 curry leaves
- 2 tbsp2 tbsp tamarind paste
- 6 cloves6 cloves garlic
- 2 tsp2 tsp ginger-fresh
- 11 onion
- 22 chili-fresh
- 1/2 tsp1/2 tsp turmeric-ground
- 1 tsp1 tsp cumin-ground
- 2 tsp2 tsp coconut-oil
- 1 1/2 cup360ml water
- salt, to taste
- 2 tbsp2 tbsp cilantro
