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This Indian Fish Soup is full of flavour and spices, perfect to warm up a cold day. The Carmague Red Rice also adds fantastic texture and colour to the dish.
Ingredients: 2 tablespoons vegetable oil
2 teaspoons ground cumin
1 teaspoon garam masala
1 teaspoon chilli powder
1 teaspoons turmeric
2 onions, finely chopped
2.5cm piece root ginger
4 garlic cloves
2 x 400ml coconut milk
150ml fish stock
* 120g Merchant Gourmet Camargue Red Rice
600g white fish fillets such as cod or haddock, cut into chunks
Sea salt and ground black pepper
Juice of 2 limes
Finely chopped chillies and a handful of coriander to serve
HOW TO COOK IT
1. In a large pot heat the oil and add all the dry spices. Cook for a few minutes. Add the onions, ginger and garlic and cook for 4-5 minutes or until the onions are soft. Add the coconut milk and fish stock bring up to the boil, simmer for 10 minutes. Turn off the heat and puree using a hand blender. Or pour into a liquidiser.
2. In a separate pan add the Merchant Gourmet Camargue Red Rice and cover with water. Bring to the boil and reduce the heat to a simmer and cook until the rice is tender - about 25 minutes.
3. Add the fish pieces to the coconut soup with a little salt. Cover and simmer for 10 minutes. Season and add the lime juice, coriander sprigs and finely chopped red chilli just before serving.
