Indian Fish Soup
Cooking time: 45 mins
Preparation time: 15 mins
Serves: 4
Vegetarian: No
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 tins coconut milk
- 150ml fish stock
- 120g 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
- 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
- Put the Camargue Red Rice in a separate pan and cover with water. Bring to the boil, reduce the heat to a simmer and cook until the rice is tender - about 25 minutes
- Meanwhile, bring the coconut soup back to the boil. Season, add the fish pieces, cover and simmer for 10 minutes
- Check the seasoning and add the lime juice, coriander sprigs and finely chopped red chilli just before serving