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Southern Indian rice and seafood soup
Creamy, coconut curry flavours
“This beautiful, aromatic seafood soup is delicious with pretty much any fish you fancy ”
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
freshly ground black pepper
2 limes , juice of
1 handful fresh coriander , roughly chopped
3 tablespoons freshly grated coconut
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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.