Jamie Oliver

Southern Indian rice and seafood soup

Creamy, coconut curry flavours

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Southern Indian rice and seafood soup

Serves 4
Cooks In50 minutes
DifficultySuper easy
Nutrition per serving
  • Calories
    455
    23%
  • Fat
    27.7g
    40%
  • Saturates
    8.7g
    44%
  • Protein
    30.6g
    68%
  • Carbs
    19.4g
    7%
  • Sugar
    4.3g
    5%

Of an adult's reference intake

Fat

We all need to eat a small amount of fat because it protects our organs and helps us grow. But we need to be careful about how much fat we eat and what kinds of fat, because in higher levels it’s associated with weight gain, diabetes, cancer and heart disease

Jamie's Dinners
recipe adapted from

Jamie's Dinners

Nutrition per serving
  • Calories
    455
    23%
  • Fat
    27.7g
    40%
  • Saturates
    8.7g
    44%
  • Protein
    30.6g
    68%
  • Carbs
    19.4g
    7%
  • Sugar
    4.3g
    5%

Of an adult's reference intake

Fat

We all need to eat a small amount of fat because it protects our organs and helps us grow. But we need to be careful about how much fat we eat and what kinds of fat, because in higher levels it’s associated with weight gain, diabetes, cancer and heart disease

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Ingredients

  • 5 tablespoons vegetable or sunflower oil
  • 3 tablespoons brown mustard seeds
  • 1 handful 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 fresh ginger , peeled and grated
  • 6 cloves garlic , peeled and finely chopped
  • 2 onions , peeled and finely chopped
  • 2 handfuls basmati rice
  • 565 ml water
  • 600 g fish , from sustainable sources, ask your fishmonger, skinned, filleted and cut into 2-3 inch chunks
  • 400 ml light coconut milk
  • sea salt
  • freshly ground black pepper
  • 2 limes , juice of
  • 1 handful fresh coriander , roughly chopped
  • 3 tablespoons freshly grated coconut
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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.



• adapted from Jamie's Dinners

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