Ingredients
- 5 tablespoons vegetable oil
- 3 tablespoons brown mustard seeds
- 1 handful fresh curry leaves picked off their stalks
- 2 teaspoons cumin seeds
- 1 teaspoon garam masala
- 1 1/2 teaspoons chilli powder
- 2 teaspoons turmeric
- 3 red chillies deseeded and finely sliced
- 2 fresh ginger large thumb-sized pieces, peeled and grated
- 6 cloves garlic peeled and finely chopped
- 2 onions peeled and finely chopped
- 2 handfuls basmati rice
- 2 3/8 cups water
- 1 1/3 pounds fish from sustainable sources, ask your fishmonger, skinned, filleted and cut into 2-3 inch chunks
- 1 11/16 cups light coconut milk
- sea salt
- ground black pepper freshly
- 2 limes
- 1 handful fresh coriander roughly chopped
- 3 tablespoons grated coconut freshly
Nutrition
- Calories : 860 calories
- Carbohydrate : 60 grams
- Cholesterol : 90 milligrams
- Fat : 56 grams
- Fiber : 7 grams
- Protein : 37 grams
- SaturatedFat : 26 grams
- Sodium : 310 milligrams
- Sugar : 7 grams
- TransFat : 0.5 grams
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