South Indian rice and fish soup

South Indian rice and fish soup

PREP TIME

15 minutes

COOK TIME

15 minutes

SERVES

4-6 people

Ingredients

  • 10 tbsp olive oil
  • 4 tbsp The Spice People’s Curry Lentil Dahl spice mix
  • 2 cups green puy lentils or basmati rice
  • 2 red chillies deseeded and chopped finely
  • 20 The Spice People’s Curry Leaves
  • 4cm fresh ginger sliced finely
  • 4 onions, sliced finely
  • 4 cups water
  • 1 kg white fish fillets skin off and cut into chunks
  • 6 tbsp coconut flakes
  • 2 x 220ml cans coconut cream or sour cream
  • 4 cups cauliflower florets/kale/spinach
  • 4 cups diced and peeled sweet potato/potato
  • 2 cups fresh green beans, chopped
  • fresh coriander, for garnish
  • 4 tsp crushed garlic

The love this recipe

Inspiration for this recipe came from Jamie Oliver’s South Indian Rice and Seafood Soup.

I have been exploring recipes from my favourite chefs to see how many of our specialty spice blends can be used instead of the many different spices listed in a lot of recipes, and am so excited about this variation. I’m a firm believer in not reinventing the wheel, but to show how our spice blends can be substituted as the flavour base for many different recipes. For this recipe I’ve used our Curry Lentil Dahl spice mix.

Directions

  1. n a large saucepan, add the oil, curry lentil dahl spice blend, curry leaves and fresh chillies if using them. Sauté for a few minutes then add the ginger, garlic and onions. Sauté for a further 5 mins or until the onions have become soft and turned a golden color.
  2. Add the rice or puy lentils, cauliflower, sweet potato, water and bring to the boil then simmer for 15 minutes or until lentils are soft.
  3. Add the fish and coconut flakes, sour cream or coconut cream, simmer for 5-10 min until the fish is cooked. Serve with a sprinkle of fresh coriander and season to taste with salt and pepper if required.

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