Just the other day, was my lucky day as I was being treated to a delicious Indian feast made by my hubby, Graeme. I knew that he went to a special Indian grocery store and was grinding up his own garam masala spices, but I did not know that he was going to make one of his best soups ever! When he started to heat up the spices for the soup, I was amazed at the aroma in our house – seriously good and the best I ever smelt. I felt like I have been transported somewhere in the world where I never have been…perhaps it was India. This recipe Graeme followed is one of Jamie Olivers. And now after the fact, I read the recipe in the book and Jamie mentioned in the introduction that the spices being used have amazing smells once you heat them up. Jamie was not joking at all.
The Verdict of Southern Indian Rice and Seafood Soup?
The only thing I would change to this soup, is to put less rice or more water. The original recipe measurement for rice says “2 handfuls” and it can be quite relative to the person making the soup. When my husband made it, it was a tad too thick. Perhaps Jamie has smaller hands?
I sure hope Graeme makes this soup again in the future. This soup was a perfect accompaniment to the Onion Tomato Chutney and Cucumber Raita (made with cashew cream) with Papadums!
Southern Indian Rice and Seafood Soup Ingredients:
- 5 tablespoons vegetable oil
- 3 tablespoons brown mustard seeds
- a handful of fresh curry leaves, picked off stalks
- 2 teaspoons cumin seeds
- 1 teaspoon garam masala (or we ground up our own from:
coriander, cumin, fennel, clove,clove leaf, nay leaves, black pepper, star anise, mace, black cardamon, cinnamon)
- 1.5 teaspoon chili powder
- 2 teaspoons turmeric
- 3 red chillies, deseeded and finely sliced.
- 2 large thumb-sized pieces of fresh ginger, peeled and grated
- 6 cloves of garlic, peeled and finely chopped
- 2 onions, peeled and finely chopped
- 2 handfuls of basmati rice
- 2.5 cups water
- 1lb fish, skinned cod, filtered and cut into 2-3 inch chunks
- 2 14oz cans of coconut milk
- sea salt
- freshly ground black pepper
- juice of 2 limes
- a handful of fresh cilantro roughly chopped, keep some to garnish
Southern Indian Rice and Seafood Soup Instructions:
- Heat oil up in a big pan, then add the mustard seeds, curry leafs, cumin seeds, garam masala, chili powder and turmeric. Cook for a few minutes and you’ll get the most amazing smells filling the room from all of these spices.
- Then add the chillies, ginger, garlic and onions. Continue cooking slowly until the garlic and onions are soft.
- The add the rice and water. Bring to a boil then reduce the heat and simmer gently for 15 minutes.
- Add your fish and the coconut milk with a pitch of salt. Put the lid on the pan and simmer for a further 10 minutes, then stir well to break up the pieces of fish.
- Taste and correct the seasoning with salt and pepper, then just before you serve it squeeze in the lime juice and stir in half the cilantro.
- Ladle into warmed bowls, sprinkle a tad more of cilantro on top. Enjoy!
Source for Original Recipe: Jamie’s Dinners, The Essential Family Cookbook. Jamie Oliver, Recipe: Southern Indian Rice and Seafood Soup, Page 153
What Was Changed From Original Recipe: Nothing really, my husband follows recipes pretty bang on. He went the extra mile and ground up his own garam masala
Not many soups will ever get a 5/5 for taste, but this one deserves it!
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