This soup was first cooked for me by Das, my friend who runs the southern Indian restaurants in London called Rasa. I've based mine around his original recipe, and what's fantastic about it is that it's so easy to make. It only takes about 30 minutes, and the other great thing is that the ingredients are not particularly expensive, so it's economical. However, 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. If you can find any coconut oil, use that, otherwise vegetable and sunflower oil are fine to use. This really is one of my favourite soups. It's not too hot, but as you eat it you can pick out the individual flavours. And there's something about having rice in a soup that makes it really scrumptious.
Nutritional Information - Amount per serving:
- Calories 455kcal
- Carbs 19.4g
- Sugar 4.3g
- Fat 27.7g
- Saturates 8.7g
- Protein 30.6g
This recipe is adapted from:
BUYING SUSTAINABLY SOURCED FISH
Buying sustainably sourced fish means buying fish that has been caught without endangering the levels of fish stocks and with the protection of the environment in mind. Wild fish caught in areas where stocks are plentiful are sustainably sourced, as are farmed fish that are reared on farms proven to cause no harm to surrounding seas and shores.
When buying either wild or farmed fish, ask whether it is sustainably sourced. If you're unable to obtain this information, don't be afraid to shop elsewhere – only by shopping sustainably can we be sure that the fantastic selection of fish we enjoy today will be around for future generations.
For further information about sustainably sourced fish, please refer to the useful links below:
Marine Stewardship Council