Indian-Style Curry and Coconut Fish Soup

Name: Indian-Style Curry and Coconut Fish Soup
Yield: Makes 10 First-Course or 6 Main-Course Servings
Ingredients: 2 14-ounce cans coconut milk; 2 tablespoons cilantro leaves, chopped; 2 teaspoons ground turmeric; 4 medium-size tomatoes, peeled, seeded, and coarsely chopped, or 2 cups canned, seeded and drained; 3 tablespoons unsalted butter; 2 tablespoons garam masala; 2 Thai chilies or 4 Jalapeño chilies, cut in half lengthwise, seeds removed, finely chopped; 2 Thai chilies or 4 Jalapeño chilies, cut in half lengthwise, seeds removed, finely chopped; cayenne pepper (optional); salt and pepper; salt and pepper; 3 medium-size onions, 1 chopped and 2 just peeled; 4 pounds firm-fleshed fish; 4 garlic cloves, peeled; a 1-inch slice of fresh ginger, peeled

Preparation info

Makes
10
First-Course Servings

Difficulty
Easy

Appears in

Splendid Soups

By James Peterson

Published 2000

About

You can make this elegant soup with a good commercial spice mixture such as garam masala or curry powder. Better yet, make your own blend of spices. This soup is purposely on the mild side; if you want it hotter, stir in cayenne pepper to taste.

Ingredients

4 pounds firm-fleshed fish
3 medium-size onions, 1 chopped and 2 just peeled<

Dinner
Starter
Main course
Pescatarian
Gluten-free
Soup

Method

In Advance

Have the fishmonger gut and fillet the fish and remove the skin from the fillets. Be sure to save the fish heads and bones. When you get the fillets home, check them carefully and remove any bones.

Make a fish broth by soaking the fish heads and bones in cold water for 30 minutes, draining them, and then combining them with the chopped on