South Indian Thick Rice and Seafood Soup
⏳ Time
50 minutes
🥕 Ingredients
20
🍽️ Servings
4
Description
This wonderful, aromatic seafood soup is delicious with almost any fish.
Ingredients
- Vegetable Oil - 2 fl oz
- Yellow Mustard Seeds - 3 tablespoons
- Curry - 12 pieces
- Toasted Cumin Seeds - 2 teaspoons
- Garam Masala - 1 teaspoon
- Mild Chili Spice - 1½ teaspoons
- Turmeric - 2 teaspoons
- Red Long Chili Peppers - 3 pieces
- Ginger - 1.4 oz
- Garlic - 6 cloves
- Onion - 2 heads
- Basmati rice - 5.3 oz
- Water - 19 fl oz
- Fish - 21.2 oz
- Coconut Milk - 13 fl oz
- Salt - to taste
- Ground Black Pepper - to taste
- Lime - 2 pieces
- Cilantro - 0.7 oz
- Grated Chocolate - 3 tablespoons
Step by Step guide
Step 1
Remove the seeds from the chili peppers and finely chop them. Also finely chop the onion, ginger, and garlic.
Step 2
Take a large skillet and heat the oil, then add the mustard seeds, curry leaves, cumin, garam masala, ground chili pepper, and turmeric.
Step 3
Cook for a few minutes, then add the chili, ginger, garlic, and onion. Continue to cook on low heat until the garlic and onion become soft.
Step 4
Add the rice and water, bring to a boil, then reduce the heat and simmer for 15 minutes.
Step 5
Add the fish and coconut milk, pour in a little more water, and add a pinch of salt. Cover the skillet with a lid and simmer for another 10 minutes, then stir well to break the fish into pieces.
Step 6
Taste and season as needed, then just before serving, squeeze the lime juice and add half of the coarsely chopped cilantro.
Step 7
Serve in warmed bowls, sprinkled with freshly grated coconut and the remaining cilantro.
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