RECIPE: Curried coconut fish soup with roti
Made with tinned pilchards and an array of veggies, this exotic soup is a budget-friendly winter warmer
1 x 400g can pilchards in hot chilli sauce
Vegetable oil, for frying
1 onion, peeled and sliced
1cm piece of fresh ginger, peeled and chopped
2 cloves fresh garlic, chopped
15-30ml (1-2 tbsp) green curry paste, depending on your heat preference
1 x 400g can coconut milk
250ml (1 cup) vegetable stock
200g butternut, peeled and cut into small cubes
250g baby vegetables, halved (brinjals, marrows, patty pans, carrots)
1 handful fresh coriander, half chopped
4 roti or flatbreads, warmed
- Drain the pilchards and separate them. Reserve the sauce.
- Heat a little oil in a pan and fry the onion, ginger and garlic over a medium heat until softened and golden.
- Add the curry paste and allow to cook for one minute.
- Add the reserved sauce, coconut milk, stock and butternut. Bring to the boil, then lower the heat and simmer for 15 minutes or until the butternut is tender.
- Add the baby vegetables and chopped coriander. Cook for 5-10 minutes more until vegetables are just cooked but still firm to the bite.
- Remove from heat and gently stir in the pilchards.
- Serve in soup bowls garnished with the remaining coriander accompanied by the roti or flatbreads for dipping.
• Recipe from 'Seven Colours with Fish' by Lucky Star (Tamsin Snyman Publishers).