Indian Seafood Soup
2 servings
10 minutes
Indian seafood soup is an exotic symphony of flavors inspired by the richness of India's coastal regions. Tender dorado fillet, mini squid, and tiger shrimp create a harmony of sea notes enhanced by the spiciness of chili and the aroma of fresh garlic. The base of the soup is milk, giving it softness and velvetiness. A light lemon hint emphasizes the freshness of the dish, while cilantro completes the composition with traditional Indian spice. This soup is an ideal choice for lovers of rich flavor combinations, and its delicate texture makes it a great option for warming lunches. In India, such dishes are often served with rice or flatbreads, allowing one to fully enjoy every sip of this exquisite aromatic culinary creation.
1
Pour milk and 100 ml of water into a saucepan, season with salt and pepper, and bring to a boil.
- Milk: 400 ml
- Water: 100 ml
- Salt: to taste
- Ground black pepper: to taste
2
Crush, clean, and finely chop 0.5 garlic, cut 2 thin slices of chili pepper.
- Garlic: 1 clove
- Chili pepper: 1 piece
3
Cut the fish into small pieces, slice the squid in half across, and chop the shrimp into several pieces.
- Dorado fillet: 150 g
- Mini squids: 70 g
- Tiger prawns: 6 pieces
4
Add seafood to boiling milk and bring to a boil.
- Mini squids: 70 g
- Dorado fillet: 150 g
- Tiger prawns: 6 pieces
- Milk: 400 ml
5
Add garlic and chili pepper, cook for another minute and remove from heat.
- Garlic: 1 clove
- Chili pepper: 1 piece
6
Chop the cilantro finely.
- Coriander: 3 g
7
Pour the soup into bowls, garnish with cilantro, and serve.
- Coriander: 3 g