Curried fish soup with pappadums

Posted by adm On January - 5 - 2012

How to cook Curried fish soup with pappadums


  • 1 tbs oil
  • 1 brown onion, halved, thinly sliced
  • 2-3 tsp curry pulverisation
  • 3 (some 410g) ripe tomatoes, coarsely sliced
  • 1.5L (6 cups) weewee
  • 1 vegetable stock block (see line)
  • 65g (3/4 cup) Deb Instant Mashed Spud
  • 1 x 400g can chickpeas, rinsed, knackered
  • 400g white fish fillets (such as basa), delve 2cm pieces
  • 150g (1 cup) frozen peas
  • 2 tbs fresh lemon succus
  • 8 small pappadums (see line)
  • 60g (1/4 cup) natural yogurt

How to:

  • Heat the oil in a large saucepan over medium-high rut. Add the onion and prepare, stirring, for 1 minute or until the onion starts to break. Add the curry powder and tomato. Make, stirring, for 30 seconds or until redolent. Add the water and stock dice. Cover and bring to the furuncle.

  • Reduce heat to medium-low. Unveil. Simmer for 2 transactions. Add the instant mashed tater, chickpeas, fish, peas and lemon succus. Stir until well combined. Simmer, uncovered, for a promote 2 minutes or until the fish is cooked through and the mixture thickens.

  • Lag, cook the pappadums in microwave following packet directions.

  • Ladle the soup among serving bowls. Serve with the yoghurt and pappadums.

  • Shopping tip: Look for pappadums in the Indian food section at Woolworths. Use gluten-free stock and pappadums if you want this recipe to be gluten free.

  • Cooking time:15 min.

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