Indian · Dinner
Coconut Fish Soup
A South Indian-style coastal soup featuring white fish fillet simmered in coconut milk with mustard seed, curry leaf, turmeric, and tamarind for tang. Ginger, shallot, and green chili build the aromatic base, finished with cilantro. Served hot as a light, brothy first course rather than a stew.
$6
12 minsPrep
18 minsCook
30 minsTotal
EasyLevel
Nutrition per serving
428Calories
34.2gProtein
26.9gFat
16.8gCarbs
6.8gSugar
3.1gFiber
580mgSodium
93mgChol
19.8gSat Fat
890mgPotassium
95mgCalcium
3.4mgIron
2.1mcgVitamin B12
14mgVitamin C
gluten-free
low-carb
low-calorie
spice-route
thirty-min-meals
hidden-gems
gluten-free
Instructions
1
Prep
Cut the fish fillet into chunks, slice the onion and shallot thinly, mince the garlic and ginger, and slice the chili; set aside.
2
Heat the coconut oil in a saucepan over medium heat, add mustard seed and curry leaves, and cook 30 seconds until seeds pop and leaves crisp at the edges.
3
Add the onion, shallot, garlic, ginger, and chili; cook over medium heat 4 minutes until the onion turns soft and translucent.
4
Stir in the turmeric and cook 20 seconds over medium heat until the raw smell fades and the mixture deepens in color.
5
Pour in the coconut milk, water, and tamarind paste; bring to a gentle simmer over medium-low heat for 5 minutes until slightly thickened.
6
Slide the fish chunks into the simmering broth and poach over low heat 6 to 8 minutes until opaque and flaking easily, stirring gently once or twice.
7
Season with salt to taste and stir in half the cilantro.
8
Plate
Ladle the soup into a bowl and scatter the remaining cilantro over the top.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz371g white fish fillet
- 1 1/2 cup360ml coconut milk
- 2 tsp2 tsp mustard seed
- 1616 curry leaves
- 1 tsp1 tsp turmeric-ground
- 2 tbsp2 tbsp tamarind paste
- 1 tbsp1 tbsp coconut oil
- 11 onion
- 22 shallot
- 2 clove2 clove garlic
- 2 tsp2 tsp ginger-fresh
- 22 green chili
- 1/2 cup120ml water
- 2 tbsp2 tbsp cilantro
- 1/2 tsp1/2 tsp salt
