Curried coconut & rice fish soup
4
peopleServes
15
minutesPreparation Time
35
minCooking Time
Ingredients
- 3 tbsp vegetable oil
- 1 tbsp KEEN'S Traditional Curry Powder
- 1 tbsp McCormick Mustard Seeds
- 1 stalk of fresh curry leaves, leaves picked
- 1 tsp McCormick Cumin Ground
- 2 tsp McCormick Garam Masala
- 1 onion, finely chopped
- 2 garlic cloves, crushed
- 2 tbsp McCormick Ginger Ground
- 1 long red chilli, deseeded and finely chopped
- 4 cups fish stock
- 1/2 cup basmati rice
- 1x can coconut milk
- 300 g white firm fish, cut into chunks
- 12 raw prawn tails
- 1/2 cup lemon juice
- 1 cup coriander, chopped
- McCormick Salt and Pepper
Directions
- Heat the oil in a saucepan over a medium heat, add the curry powder, mustard seeds, curry leaves, cumin and garam masala. Cook stirring for 1-2 minutes until aromatic.
- Add the onion, garlic, ginger and chilli; cook stirring for another 2-3 minutes until softened.
- Pour in the stock and add the rice, bring to the boil and reduce heat to a simmer cook for 15 minutes.
- Add the coconut milk and cook for a further 10 minutes.
- Add the fish and prawns, and cook for 4-5 minutes or until the fish and prawns are cooked through.
- Stir through lemon juice and coriander, season to taste with salt and pepper.
Recipe Tip
Serving suggestion: Garnish with sliced spring onions and crusty bread.
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