This spiced soup takes only 20 minutes to prepare and looks as beautiful as it tastes, so it’s a perfect soup for a dinner party. This creamy coconut milk soup is inspired by the South Indian aromas, so if you’re looking for a chowder with less heat, leave out the chilli. Have a look at our other soup recipes for more delicious ideas.
- 1–2 tsp vegetable oil or ghee
- 1⁄2 tsp mustard seeds
- 5 fresh curry leaves (optional)
- 1⁄2 small onion, peeled and chopped
- 1 green chilli, pierced with the tip of a knife (optional)
- 150ml coconut milk
- 150ml water
- 150g potatoes, peeled and cut into
- 2cm cubes
- 60g corn kernels, fresh or frozen and defrosted
- Salt and lots of freshly ground black pepper
- 60g smoked haddock fillet, skinned
- 120g unsmoked haddock fillet, skinned
- Large handful of baby or whole leaf
- spinach (shredded if whole leaf)
Heat the oil in a small non-stick saucepan. Add the mustard seeds; once they splutter, add the curry leaves, onion and chilli. Cook for 40 seconds, then add the coconut milk and water and bring to a boil. Add the potatoes and fresh corn (if using), bring back to a boil, cover and cook until the potatoes are soft. Mash a few pieces to help thicken the soup. Add in the frozen corn (if using) and adjust the consistency of the soup, if necessary, by adding a little extra water from the kettle.
Adjust the seasoning, add the fish and spinach, cover and simmer on a low heat for 3–4 minutes or until the fish is cooked and flakes easily.