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Curried coconut & rice fish soup
3 tbsp vegetable oil
KEEN'S Traditional Curry Powder
1 tbsp McCormick Mustard Seeds
1 stalk of fresh curry leaves, leaves picked
McCormick Cumin Seeds Ground
McCormick Garam Masala
1 onion, finely chopped
2 garlic cloves, crushed
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
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.
Serving suggestion: Garnish with sliced spring onions and crusty bread.
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