Southern Indian fish soup

Serves 4-6

Mark Hi
Friday 07 October 2011 19:00 EDT
Comments

Your support helps us to tell the story

From reproductive rights to climate change to Big Tech, The Independent is on the ground when the story is developing. Whether it's investigating the financials of Elon Musk's pro-Trump PAC or producing our latest documentary, 'The A Word', which shines a light on the American women fighting for reproductive rights, we know how important it is to parse out the facts from the messaging.

At such a critical moment in US history, we need reporters on the ground. Your donation allows us to keep sending journalists to speak to both sides of the story.

The Independent is trusted by Americans across the entire political spectrum. And unlike many other quality news outlets, we choose not to lock Americans out of our reporting and analysis with paywalls. We believe quality journalism should be available to everyone, paid for by those who can afford it.

Your support makes all the difference.

This is a nice simple soup that makes good use of a mixture of fish and shellfish or just shellfish. If you are using prawns and lobster then you can put the shells in the fish stock to beef it up a bit. Like most recipes, you can make it as spicy as you wish – the chilli quantity is up to you.

1tbsp ghee or butter
2 small onions, peeled, halved and finely chopped
4 cloves of garlic, peeled and crushed
2 red chillies, sliced
1tsp cumin seeds
1tsp ground cumin
2tsp freshly grated turmeric or 1tsp ground turmeric
A good pinch of saffron strands
1tsp black mustard seeds
1tsp fennel seeds
A small handful of curry leaves
1tsp fenugreek seeds
1tsp tomato paste
1.5ltrs fish stock

To serve

1 large potato, peeled, cut into 1cm dice
24 or so mussels, de-bearded
12-16 raw prawns, peeled
120g firm white fish, cut into 1cm chunks
1 large, firm beef tomato, diced
2-3tbsp freshly chopped coriander
100g coconut milk

Heat the ghee in a heavy saucepan and gently cook the onion, garlic, chillies and spices for 3-4 minutes on a low heat. Add the tomato paste, then the fish stock and simmer gently for 30 minutes. Add the potato, fish and tomato and simmer for 5-6 minutes until the potatoes are cooked. Stir in the coriander and coconut milk, bring back to the boil and serve.

Join our commenting forum

Join thought-provoking conversations, follow other Independent readers and see their replies

Comments

Thank you for registering

Please refresh the page or navigate to another page on the site to be automatically logged inPlease refresh your browser to be logged in