Indian · Dinner
Tamarind Fish Soup
A tangy South Indian coastal fish soup built on a tamarind and tomato broth, simmered with curry leaves, mustard seed, turmeric and dried red chili, then finished with firm white fish poached gently until it flakes, served hot with steamed rice.
$5
10 minsPrep
25 minsCook
35 minsTotal
EasyLevel
Nutrition per serving
328Calories
36.2gProtein
11.8gFat
21.4gCarbs
8.9gSugar
4.6gFiber
612mgSodium
88mgChol
1.9gSat Fat
890mgPotassium
95mgCalcium
3.1mgIron
1.6mcgVitamin 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 2-inch chunks and pat dry with paper towel, then set aside.
2
Heat
Warm the oil in a small saucepan over medium heat, add the mustard seed and dried red chili, cook 30 seconds until the seeds sputter.
3
Sauté
Add the onion, garlic, and curry leaves, cook over medium heat 3-4 minutes until the onion turns translucent.
4
Bloom
Stir in the turmeric-ground and cumin-ground, cook over medium-low heat 30 seconds until fragrant and toasted.
5
Simmer
Add the tomato, tamarind paste, and water, bring to a boil then reduce to medium-low heat for 8 minutes until the broth deepens in color.
6
Poach
Lower the fish chunks into the simmering broth, season with salt, cover and poach over low heat 6-7 minutes until opaque and flaking.
7
Plate
Ladle the soup and fish into a deep bowl, scatter cilantro over the top and serve hot with steamed rice.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz371g white fish fillet
- 2 tbsp2 tbsp tamarind paste
- 22 small tomato
- 16-20 curry leaves
- 1 tsp1 tsp mustard seed
- 1/2 tsp1/2 tsp turmeric-ground
- 22 dried red chili
- 4 cloves4 cloves garlic
- 11 onion
- 1 tsp1 tsp cumin-ground
- 2 tbsp2 tbsp vegetable oil
- 1 1/2 cup360ml water
- salt to taste
- 2 tbsp2 tbsp cilantro for garnish
