Name: Prawn soup
Yield: Serves 4
Cuisine: India
Ingredients: 15 ml/1 tbsp chopped fresh parsley, to garnish; 2.5 ml/½ tsp salt, or to taste; 120 ml/4fl oz/½ cup double (heavy) cream; ground black pepper; 2 cloves garlic, crushed, or 10ml/2 tsp garlic purée; 200 g/7 oz cooked prawns (shrimp), defrosted and drained if frozen; 150 g/5 oz potatoes, finely chopped; 750 ml/1¼ pints/3 cups fish stock; 1 small onion, chopped; 15 ml/1 tbsp sunflower oil or light olive oil; 5 ml/1 tsp black peppercorns, lightly crushed; 25 g/1 oz unsalted butter; 10 ml/2 tsp fennel seeds; 2.5 cm/1 in piece cinnamon stick; 2 bay leaves; 7 large garlic cloves, lightly crushed with the skin on; 1 large unpeeled onion, quartered; 2 fish stock (bouillon) cubes

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Complete Indian Regional Cookbook

By Mridula Baljekar

Published 2017

About

Sopa De Camrao is an example of the Portuguese influence on western Indian cuisine. It is easy to make once you have prepared the aromatic stock. You can either make your own, use bought fresh stock, or combine a good-quality fish stock cube with other flavouring ingredients, as suggested here.