Southern Indian Rice And Seafood Soup Recipe

Name: Southern Indian Rice And Seafood Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 tablespoons vegetables (can even use coconut oil) or 5 tablespoons sunflower oil (can even use coconut oil); 1 -2 tablespoon brown mustard seeds (depending on how much you like); fresh curry leaf, picked off the stalks; 2 teaspoons cumin seeds; 1 teaspoon garam masala; 1 1/2 teaspoons chili powder; 2 teaspoons turmeric; 3 red chilies, deseeded and finely sliced; 2 pieces fresh ginger, peeled and grated; 6 garlic cloves, peeled and finely chopped; 2 onions, peeled and finely chopped; basmati rice; 2 1/2 cups water; 22 ounces fish, skinned, filleted and cut into 2-3 inch chunks; 2 (14 ounce) cans coconut milk; sea salt; fresh ground black pepper; 2 limes, juice of; fresh cilantro, roughly chopped, divided; 3 tablespoons freshly grated coconut (optional)

Servings: persons

5 tablespoons vegetables (can even use coconut oil) or 5 tablespoons sunflower oil (can even use coconut oil)
1 -2 tablespoon brown mustard seeds (depending on how much you like)
fresh curry leaf, picked off the stalks
2 teaspoons cumin seeds
1 teaspoon garam masala
1 1/2 teaspoons chili powder
2 teaspoons turmeric
3 red chilies, deseeded and finely sliced
2 pieces fresh ginger, peeled and grated
6 garlic cloves, peeled and finely chopped
2 onions, peeled and finely chopped
basmati rice
2 1/2 cups water
22 ounces fish, skinned, filleted and cut into 2-3 inch chunks
2 (14 ounce) cans coconut milk
sea salt
fresh ground black pepper
2 limes, juice of
fresh cilantro, roughly chopped, divided
3 tablespoons freshly grated coconut (optional)

1
In a large pan, heat up the oil and add the mustard seeds, curry leaves, cumin seeds, garam masala, chilli powder and turmeric. Cook for a few minutes.
2
Add the chillies, ginger, garlic and onions. Continue cooking slowly until the garlic and onions are soft.
3
Then add the rice and water. Bring to a boil then reduce the heat and simmer for 15 minutes.
4
Add the fish and coconut milk with a pinch of salt. Put the lid on the pan and simmer for another 10 minutes, then stir well to break up the pieces of fish. Taste and correct the seasoning with salt and pepper.
5
Just before serving, squeeze in the lime juice ans stir in half the cilantro. Serve in warmed bowls, sprinkle some freshly grated coconut (opt) and garnish with the rest of the cilantro.

472

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 5 tablespoons vegetables (can even use coconut oil) or 5 tablespoons sunflower oil (can even use coconut oil), 1 -2 tablespoon brown mustard seeds (depending on how much you like), fresh curry leaf, picked off the stalks, 2 teaspoons cumin seeds, and more.

Yes, Southern Indian Rice And Seafood Soup falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Southern Indian Rice And Seafood Soup

How did you like this recipe?

Frequently Asked Questions