Unusual recipes

Southern Indian rice and seafood soup

Southern Indian rice and seafood soup

We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.

Southern Indian rice and seafood soup

Creamy, coconut curry flavours

  • Germany
  • UK

Would you rather see the UK version?Would you rather see the US version?Would you rather see the Australian version?Would you rather see the German version?Would you rather see the Dutch version?Você prefere ver a versão em português?Close

Creamy, coconut curry flavours

Serves 4

Cooks In50 minutes

DifficultySuper easy

Nutrition per serving
  • Calories 493 25%

  • Fat 28.2g 40%

  • Saturates 8.4g 42%

  • Sugars 9.3g 10%

  • Salt 1.11g 19%

  • Protein 34.3g 69%

  • Carbs 29.9g 12%

  • Fibre 2.5g -

Of an adult's reference intake


  • 5 tablespoons vegetable or sunflower oil
  • 3 tablespoons brown mustard seeds
  • 1 handful fresh curry leaves , picked off their stalks
  • 2 teaspoons cumin seeds
  • 1 teaspoon garam masala
  • 1½ teaspoons chilli powder
  • 2 teaspoons turmeric
  • 3 red chillies , deseeded and finely sliced
  • 2 large thumb-sized pieces fresh ginger , peeled and grated
  • 6 cloves garlic , peeled and finely chopped
  • 2 onions , peeled and finely chopped
  • 2 handfuls basmati rice
  • 565 ml water
  • 600 g fish , from sustainable sources, ask your fishmonger, skinned, filleted and cut into 2-3 inch chunks
  • 400 ml light coconut milk
  • sea salt
  • freshly ground black pepper
  • 2 limes , juice of
  • 1 handful fresh coriander , roughly chopped
  • 3 tablespoons freshly grated coconut

recipe adapted from

Jamie's Dinners


  1. Get yourself a big pan and heat up your oil, then add the mustard seeds, curry leaves, cumin seeds, garam masala, chilli powder and turmeric. Cook for a few minutes and you'll get the most amazing smells filling the room from all these spices. Then add the chillies, the ginger, the garlic and the onions. Continue cooking slowly until the garlic and onions are soft. Then add the rice and the water. Bring to the boil then reduce the heat and simmer gently for 15 minutes. Add your fish and the coconut milk with a little more water and a pinch of salt. Put the lid on the pan and simmer for a further 10 minutes, then stir well to break up the pieces of fish. Taste and correct the seasoning with salt and pepper, then just before you serve it squeeze in the lime juice and stir in half the coriander. Serve in warmed bowls, sprinkle over some freshly grated coconut, if you have it, and rip over the rest of the coriander.

Watch the video: Snail Cooking and Eating. Healthy Snail Recipe. Cooking South Indian Snails in Village (July 2022).


  1. Jugis

    This thought has to be purposely

  2. Chane

    I absolutely agree with you. There is something in this and an excellent idea, I agree with you.

  3. Eoforwic

    Cool, I liked it

Write a message