Starters Recipes - Sour Curried Seafood Soup Recipe

Ingredients

• 1 tablespoon tamarind pulp

• 150ml/1/4pt boiling water

• 3 tablespoons vegetable oil

• 1 onion (finely chopped)

• 2 garlic cloves (crushed)

• 2.5cm/1/2in piece of root ginger (peeled and grated)

• 2 teaspoons ground coriander

• 2 teaspoons ground cumin

• 1 teaspoon ground turmeric

• 1 teaspoon chili powder

• 1/2 teaspoon black mustard seeds

• 1/4 teaspoon ground fenugreek

• 2 teaspoons Madras curry powder

• 1.2 liter/2pt fish stock

• 3 tomatoes (cut into wedges)

• 1 teaspoon salt

• 1 tablespoon lemon juice

• 250g/9oz skinless halibut (cut into bite-size pieces)

• 100g/4oz cooked and peeled prawns

• 2 tablespoons chopped fresh coriander

Serves 4-6

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Method:

1. Soak the tamarind pulp in the boiling water for 10 minutes, then strain the pulp through a sieve. Discard the pulp and reserve the liquid.

2. Heat the oil in a saucepan, add the onion, garlic and ginger and fry over a gentle heat, stirring, for about 5 minutes or until softened but not colored.

3. Add the ground coriander, cumin, turmeric, chili powder, mustard seeds, fenugreek and curry powder and cook gently, stirring, for a further 2 minutes.

4. Add the fish stock and reserved tamarind liquid, stir well, then simmer gently for 10 minutes. Add the salt and lemon juice and simmer for a further 4 minutes.

5. Stir the fish into the soup and cook gently for 4 minutes, until the fish is just cooked. Add the prawns and the chopped coriander and heat through gently for 2 minutes.

6. Taste and add a little more salt, if necessary, and serve immediately.