Jamie's Dinners
Southern Indian rice and seafood soup
Creamy, coconut curry flavours
50 mins
Super easy
serves 4
About the recipe
This beautiful, aromatic seafood soup is delicious with pretty much any fish you fancy.
Recipe From
Ingredients
5 tablespoons vegetable or sunflower oil
3 tablespoons brown mustard seeds
a handful of fresh curry leaves, picked off their stalks
2 teaspoons cumin seeds
1 teaspoon garam masala
1½ teaspoons chilli powder
2 teaspoons turmeric
3 red chillies, deseeded and finely sliced
2 large thumb-sized pieces of fresh ginger, peeled and grated
6 cloves of garlic, peeled and finely chopped
2 onions, peeled and finely chopped
2 handfuls of basmati rice
565ml water
600g fish (see introduction), skinned, filleted and cut into 2–3 inch chunks
400ml tin of light coconut milk
sea salt and freshly ground black pepper
juice of 2 limes
a handful of fresh coriander, roughly chopped
optional: 3 tablespoons freshly grated coconut
Top Tip
If you want to spend a little more and make it a bit luxurious using something like crab, then you can. The soup is just as good with frozen prawns and flaky white fish though. Use any selection of fish that you fancy – I like to use a good mixture of fresh-looking fish (John Dory, cod, haddock or red mullet all work well). Get it skinned and filleted, then all you have to do is chop it up.
Method
- Get yourself a big pan and heat up your oil, then add the mustard seeds, curry leaves, cumin seeds, garam masala, chilli powder and turmeric. Cook for a few minutes and you'll get the most amazing smells filling the room from all these spices.
- Then add the chillies, the ginger, the garlic and the onions. Continue cooking slowly until the garlic and onions are soft. Then add the rice and the water. Bring to the boil then reduce the heat and simmer gently for 15 minutes.
- Add your fish and the coconut milk with a little more water and a pinch of salt. Put the lid on the pan and simmer for a further 10 minutes, then stir well to break up the pieces of fish.
- Taste and correct the seasoning with salt and pepper, then just before you serve it squeeze in the lime juice and stir in half the coriander. Serve in warmed bowls, sprinkle over some freshly grated coconut, if you have it, and rip over the rest of the coriander.
If you can find any coconut oil, use that, otherwise vegetable and sunflower oil are fine to use.
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