Curry Fish Soup
Happy VE Day!
In the grocer in Sturminster Newton yesterday I found fresh turmeric. Only that morning my mother was saying she wanted to eat it to help various ailments. So as luck would have it ….
1 aubergine with 1 clove finely slice garlic, olive oil and salt
glug of plain oil (olive, rapeseed etc)
2 little pieces of peeled turmeric or 2 tsp powdered
2 garlic cloves
4 cm fresh ginger
1 tbsp mild curry powder
1 can coconut milk
1 can water (i.e. use the empty coconut milk tin)
1 tbsp fish sauce
1/2 tbsp palm sugar (or any sugar)
2 tbsp mango chutney
Handful of curry leaves (optional)
Greens (beans, spinach, bok choi, whatever you have available)
5 fillets of fish – sea bass and salmon are what are added here or prawns
1. First take the aubergine and cut it in half lengthwise, then score it with a sharp knife and insert sliced pieces of garlic into the scores, drizzle with oil. Bake at 190ºC while you prepare the curry. Remove it from the oven after about half an hour when it is cooked through. Set aside.
2. Slice the onion and add it to the casserole with the oil over a medium heat. Cook until translucent.
3. Grind the turmeric, ginger and garlic in a spice grinder, or pestle and mortar until it is as close to a paste as possible.
4. Add the mixture to the pan an after a few seconds of stirring it in and releasing aroma, add the curry powder.
5. After a minute, gradually add the coconut milk to form a sauce.
6. Fill the empty tin with water and mix it in. Let it simmer for a few minutes before bending with a stick blender.
7. Add fish sauce and sugar and mango chutney and curry leaves.
8. Put the vegetables you are using in the soup and when they are almost cooked though, add the fish. It will not take long at all to cook through.
9. As you bring the soup to a gentle simmer, take your aubergine and cut it into the soup.
10. Serve with brown rice and mango chutney. Delish.