Southern Indian Rice and Seafood Soup

Instructions

In a large pan, heat up the oil and add the mustard seeds, curry leaves, cumin seeds, garam masala, chilli powder and turmeric. Cook for a few minutes. Add the chillies, ginger, garlic and onions. Continue cooking slowly until the garlic and onions are soft. Then add the rice and water. Bring to a boil then reduce the heat and simmer for 15 minutes. Add the fish and coconut milk with a pinch of salt. Put the lid on the pan and simmer for another 10 minutes, then stir well to break up the pieces of fish. Taste and correct the seasoning with salt and pepper. Just before serving, squeeze in the lime juice ans stir in half the cilantro. Serve in warmed bowls, sprinkle some freshly grated coconut (opt) and garnish with the rest of the cilantro.

• vegetables or 5 tablespoons sunflower oil Notes: 5 tablespoons, can even use coconut oil, can even use coconut oil
• brown mustard seeds Notes: 1 -2 tablespoon, depending on how much you like
• fresh curry leaf Notes: picked off the stalks
• cumin seeds Notes: 2 teaspoons
• garam masala Notes: 1 teaspoon
• chili powder Notes: 1 1/2 teaspoons
• turmeric Notes: 2 teaspoons
• red chilies Notes: 3, deseeded and finely sliced
• pieces fresh ginger Notes: 2, peeled and grated
• garlic cloves Notes: 6, peeled and finely chopped
• onions Notes: 2, peeled and finely chopped
• basmati rice
• water Notes: 2 1/2 cups
• fish Notes: 22 ounces, skinned, filleted and cut into 2-3 inch chunks
• cans coconut milk Notes: 2, 14 ounce
• sea salt
• fresh ground black pepper
• limes Notes: 2, juice of
• fresh cilantro Notes: roughly chopped, divided
• freshly grated coconut Notes: 3 tablespoons, optional

  Optional