Ingredients with Measurements:
- 1 lb. firm white fish fillets, cut into bite-sized pieces
- 1 onion, chopped
- 2 garlic cloves, minced
- 1-inch piece of ginger, grated
- 1 tsp. ground cumin
- 1 tsp. ground coriander
- 1 tsp. turmeric
- 1 tsp. paprika
- 1 tsp. salt
- 1/4 tsp. cayenne pepper
- 1 can (14 oz.) diced tomatoes
- 4 cups fish or vegetable broth
- 1 cup coconut milk
- 1 lime, juiced
- Fresh cilantro, chopped (for garnish)
Special equipment needed:
- Large pot or Dutch oven
- Immersion blender (optional)
Step-by-step instructions:
1. In a large pot or Dutch oven, sauté the onion, garlic, and ginger in a little bit of oil until softened.
2. Add the cumin, coriander, turmeric, paprika, salt, and cayenne pepper. Stir to combine and cook for 1-2 minutes until fragrant.
3. Add the diced tomatoes, fish or vegetable broth, and coconut milk. Bring to a simmer.
4. Add the fish pieces and simmer for 10-15 minutes until the fish is cooked through.
5. Use an immersion blender to blend the soup until smooth (optional).
6. Stir in the lime juice and adjust seasoning to taste.
7. Serve hot, garnished with fresh cilantro.
Time:
Preparation time: 15 minutes
Cooking time: 25 minutes
Temperature:
Simmer over medium heat.
Serving size:
This recipe serves 4.
Nutritional information:
Calories: 290
Fat: 17g
Carbohydrates: 12g
Protein: 24g
Sodium: 1230mg
Fiber: 3g
Sugar: 5g
Substitutions for ingredients:
- Any firm white fish can be used in place of the recommended fish fillets.
- Fresh tomatoes can be used in place of canned tomatoes.
- Chicken or beef broth can be used in place of fish or vegetable broth.
- Heavy cream can be used in place of coconut milk.
Variations:
- Add vegetables such as carrots, bell peppers, or zucchini to the soup.
- Use shrimp or scallops instead of fish.
- Add a tablespoon of curry powder for a more intense flavor.
Tips and tricks:
- Be sure to use firm white fish that won't fall apart during cooking.
- Adjust the amount of cayenne pepper to your desired level of spiciness.
- Use an immersion blender to blend the soup until smooth for a creamier texture.
Storage instructions:
Store leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the soup in a pot over medium heat until heated through.
Presentation ideas:
Serve the soup in bowls and garnish with fresh cilantro.
Garnishes:
Fresh cilantro, chopped
Pairings:
- Serve with naan bread or rice.
- Pair with a crisp white wine such as Sauvignon Blanc.
Suggested side dishes:
- Indian-style roasted vegetables
- Cucumber and tomato salad
Troubleshooting advice:
- If the soup is too thick, add more broth or coconut milk 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.
- Store leftover soup in the refrigerator within 2 hours of cooking.
Food history:
Fish soup is a popular dish in many cultures around the world, including India. The use of spices such as cumin, coriander, and turmeric is common in Indian cuisine.
Flavor profiles:
This Indian Fish Soup is flavorful and slightly spicy, with a creamy coconut milk base.
Serving suggestions:
Serve this soup as a main course with a side dish and bread or rice.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Indian