South Indian Thick Rice and Seafood Soup
4 servings
50 minutes
This wonderful, flavorful seafood soup is delicious with almost any fish.
1
Remove the seeds from the chili pepper and chop it finely. Also chop the onion, ginger, and garlic finely.
- Red chili pepper: 3 pieces
- Ginger: 40 g
- Garlic: 6 cloves
- Onion: 2 heads
2
Take a large pan and heat the oil, then add mustard seeds, curry leaves, cumin, garam masala, ground chili pepper, and turmeric.
- Vegetable oil: 75 ml
- Black mustard seeds: 3 tablespoons
- Curry leaves: 12 pieces
- Cumin seeds (jeera): 2 teaspoons
- Garam masala: 1 teaspoon
- Ground chili pepper: 1.5 teaspoon
- Turmeric: 2 teaspoons
3
Cook for a few minutes, then add chili, ginger, garlic, and onion. Continue cooking on low heat until the garlic and onion are soft.
- Red chili pepper: 3 pieces
- Ginger: 40 g
- Garlic: 6 cloves
- Onion: 2 heads
4
Add rice and water, bring to a boil, then reduce heat and simmer on low for 15 minutes.
- Basmati rice: 150 g
- Water: 570 ml
5
Add fish and coconut milk, pour in a little more water and add a pinch of salt. Cover the pan with a lid and simmer for another 10 minutes, then stir well to break the fish into pieces.
- Fish: 600 g
- Coconut milk: 400 ml
- Water: 570 ml
- Salt: to taste
6
Taste and season to your liking, then just before serving squeeze lime juice and add half of the coarsely chopped cilantro.
- Lime: 2 pieces
- Fresh cilantro (coriander): 20 g
7
Serve in warmed bowls, sprinkled with freshly grated coconut and the remaining cilantro.
- Coconut pulp: 3 tablespoons
- Fresh cilantro (coriander): 20 g