Curry fish broth
Curry fish broth
Something so simple yet so flavoursome; try this clean, fresh Asian inspired curried white fish broth with curry leaves and lemongrass to bring it to life.
- 1.3 litres water
- 2 tablespoons olive oil
- 6 cloves garlic, peeled and minced using a garlic crusher
- ½ medium red onion, finely diced
- Ground turmeric – to taste
- Fresh ground black pepper – to taste
- 5 okra (sometimes known as Ladies Fingers), top and tail and slice in half
- 1 courgette, cut into 1 cm round slices
- 8 curry leaves (optional)
- 1 stalk of fresh lemongrass, finely diced
- 500g white fish, cut into 2inch (5cm) cubes
- Fresh coriander – to taste
- Boil 1.3 litres of water in a kettle
- On a low heat place your saucepan on the stovetop
- Add olive oil to line your pan
- Add garlic and stir with a wooden spoon, ensuring the garlic does not stick
- Once the garlic has softened add the diced red onion stirring through
- Add a few shakes of turmeric and black pepper
- Put the lid on your saucepan for a minute allowing the onions to soften
- Once the onions have softened, add the okra and the courgette slices and stir
- Add the boiled water
- Add the curry leaves and lemongrass, again stirring through
- Place the fish one by one into the water using a long handled spoon, being careful as it is hot.
- Place the lid on your saucepan and allow to simmer over a low heat for 8 to 10 minutes.
- When ready, serve in two soup bowls, placing a sprig of coriander on top.
- You could try scallops instead of white fish.
- Chunkier vegetables like carrots or butternut squash can be used instead of the courgettes and okra.
Gluten free | Dairy free | Yeast free | Sugar free | Nut free | Egg free | Soy free