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Curried coconut & rice fish soup

serves

4

people

Serves

prep-time

15

minutes

Preparation Time

35

min

Cooking Time

Ingredients
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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