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Curried coconut & rice fish soup

serves

4

people

Serves

prep-time

15

minutes

Preparation Time

35

min

Cooking 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
  1. 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.
  2. Add the onion, garlic, ginger and chilli; cook stirring for another 2-3 minutes until softened.
  3. Pour in the stock and add the rice, bring to the boil and reduce heat to a simmer cook for 15 minutes.
  4. Add the coconut milk and cook for a further 10 minutes.
  5. Add the fish and prawns, and cook for 4-5 minutes or until the fish and prawns are cooked through.
  6. 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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