Indian · Dinner
Spiced Fish Soup
White fish fillet simmered in a spiced coconut milk broth with turmeric, mustard seed and curry leaves, sharpened with tamarind and green chili. Onion and tomato form the aromatic base with ginger-garlic paste. Finished with cilantro and served hot with steamed rice for a warming, tangy coastal-style bowl.
$5
15 minsPrep
20 minsCook
35 minsTotal
MediumLevel
Nutrition per serving
436Calories
34.2gProtein
26.1gFat
21.4gCarbs
8.1gSugar
3.9gFiber
812mgSodium
94mgChol
18.9gSat Fat
870mgPotassium
95mgCalcium
3.6mgIron
2.3mcgVitamin B12
14mgVitamin C
gluten-free
low-carb
low-calorie
spice-route
all-time-classics
gluten-free
Instructions
1
Prep
Cut the fish into 2-inch chunks. Slice the onion thinly and chop the tomato. Mix turmeric, chili powder and coriander with water.
2
Heat the coconut oil in a small saucepan over medium heat. Add mustard and fenugreek seeds, cook 30 seconds until seeds pop and turn fragrant.
3
Add curry leaves, onion and green chili to the pan. Cook over medium heat 4 minutes until the onion softens and turns translucent.
4
Stir in the ginger-garlic paste and spice paste. Cook over medium-low heat 2 minutes until fragrant and oil separates at the edges.
5
Add tomato and cook over medium heat 3 minutes, mashing lightly, until it breaks down into a thick jammy base.
6
Pour in the coconut milk, water and tamarind paste. Bring to a gentle simmer over medium heat 3 minutes until pale orange.
7
Slide the fish chunks into the simmering broth. Lower heat to medium-low and poach uncovered 6 minutes until the fish turns opaque.
8
Plate
Ladle the soup into a bowl, scatter the cilantro over top and serve hot with steamed rice on the side.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz371g white fish fillet
- 1 1/2 cup360ml coconut milk
- 1 cup240ml water
- 2020 curry leaves
- 1 tsp1 tsp mustard seed
- 1/2 tsp1/2 tsp fenugreek seeds
- 11 small onion
- 11 tomato
- 1 tsp1 tsp ginger-garlic paste
- 1 tsp1 tsp turmeric-ground
- 1 tsp1 tsp chili-powder
- 1/2 tsp1/2 tsp coriander-ground
- 22 green chili
- 2 tbsp2 tbsp tamarind-paste
- 2 tsp2 tsp coconut-oil
- 2 tbsp2 tbsp cilantro
- 1/2 tsp1/2 tsp salt
