Ingredients with Measurements:
- 1 pound white fish fillets, cut into bite-sized pieces
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 tablespoon curry powder
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon ground turmeric
- 1/4 teaspoon cayenne pepper
- 4 cups chicken or fish stock
- 2 cups chopped mustard leaves
- 1 can coconut milk
- 1 tablespoon fish sauce
- Salt and pepper to taste
- 2 tablespoons vegetable oil
Special Equipment Needed:
- Large pot
- Wooden spoon
- Knife and cutting board
Step-by-Step Instructions:
1. Heat the vegetable oil in a large pot over medium heat.
2. Add the onion and garlic and sauté until the onion is translucent, about 5 minutes.
3. Add the curry powder, cumin, coriander, turmeric, and cayenne pepper and stir until fragrant, about 1 minute.
4. Add the fish stock and bring to a boil.
5. Reduce the heat to low and simmer for 10 minutes.
6. Add the chopped mustard leaves and simmer for another 5 minutes.
7. Add the fish and simmer until the fish is cooked through, about 5 minutes.
8. Stir in the coconut milk and fish sauce and heat through.
9. Season with salt and pepper to taste.
- Time:
Preparation time: 15 minutes
- Cooking time: 25 minutes
Temperature:
- Medium heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 280
- Fat: 18g
- Carbohydrates: 9g
- Protein: 22g
Substitutions for ingredients:
- Any white fish can be used in place of the white fish fillets.
- Spinach or kale can be used in place of the mustard leaves.
- Vegetable stock can be used in place of the chicken or fish stock.
- Soy sauce can be used in place of the fish sauce.
Variations:
- Add diced potatoes or carrots for a heartier soup.
- Use shrimp instead of fish for a different flavor.
- Add a can of chickpeas for extra protein.
Tips and Tricks:
- Be sure to simmer the soup gently to avoid overcooking the fish.
- Taste the soup before adding salt, as the fish sauce is already salty.
- Serve with a squeeze of lime juice for added flavor.
Storage Instructions:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
- Reheat in a pot over medium heat until heated through.
Presentation Ideas:
- Serve in bowls with a sprinkle of chopped cilantro on top.
Garnishes:
- Chopped cilantro
- Sliced green onions
- Sliced red chili peppers
Pairings:
- Serve with steamed rice or crusty bread.
Suggested Side Dishes:
- Grilled vegetables
- Roasted sweet potatoes
Troubleshooting Advice:
- If the soup is too thick, add more stock or water to thin it out.
- If the soup is too thin, simmer it for a few more minutes to reduce the liquid.
Food Safety Advice:
- Be sure to cook the fish to an internal temperature of 145°F to ensure it is safe to eat.
Food History:
- Curry fish soup is a popular dish in many Southeast Asian countries, including Thailand and Malaysia.
Flavor Profiles:
- Spicy, savory, and slightly sweet.
Serving Suggestions:
- Serve hot as a main dish for lunch or dinner.
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