Southern Indian Rice & Seafood Soup
5 tablespoons vegetable oil
3 tablespoons brown mustard seeds
A handful of fresh curry leaves
2 teaspoons cumin seeds
1 teaspoon garam masala
1 1/2 teaspoons chilli powder
2 teaspoons turmeric
3 red chillies, deseeded and finely sliced
2 large thumb-sized pieces of fresh ginger, peeled and grated
6 cloves of garlic, peeled and finely chopped
2 onions, peeled and finely chopped
2 handfuls basmati rice
600g fish, skinned, filleted and cut into 5-8cm chunks
800ml coconut milk
freshly ground pepper
2 limes, juiced
A handful of fresh coriander leaves, roughly chopped
Heat the oil in a big pan.
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, ginger, garlic and onions.
Continue cooking slowly until the garlic and onions are soft.
Add the rice and water. Bring to the boil then reduce the heat and simmer gently for 15 minutes.
Add the fish and coconut milk with 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 add the lime juice and stir in half of the coriander.
Serve in warmed bowls with the rest of the coriander on top.
NB: A few prawns to go along with the fish are great in this soup. I think using a milder white fish (I used rockling) is best.
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