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Mulligatawny With Fish

chef.julissa's picture
Ingredients
  Fish stock 4 Cup (64 tbs)
  Thick coconut milk 1 Cup (16 tbs)
  Cashew nuts 10
  Garlic 4 Clove (20 gm), chopped
  Garlic 4 Clove (20 gm)
  Ginger 10 Gram
  Ginger 3⁄4 Inch, chopped
  Coriander powder 1⁄2 Teaspoon
  Cumin powder 1 Teaspoon
Powder
  Cardamoms 4
  Cloves 4
  Cinnamon piece 1
  Fenugreek 1 Teaspoon
  Lemon juice/A small tomato 1 Tablespoon
  Boiled rice 100 Gram
  Rice 100 Gram, boiled
  Shelled prawns/Boiled flaked fish 100 Gram
  Shelled prawns/Boiled flaked fish 100 Gram, boiled
  Chicken 2 Teaspoon
  Fat 2 Teaspoon (Clear Chicken Fat Is Best)
  Red onions 2
  Red onions 2 (For Tempering)
  Fat 1 Tablespoon
  Curry leaves 5 (For Tempering)
Directions

MAKING
1) In a saucepan heat oil, add curry leaves, onions, garlic, ginger and fry until golden brown.
2) Mix other spices and fry for 1-2 minute.
3) Stir in coconut milk and remaining ingredients along with stock.
4) Boil the mixture and simmer for 5 minutes.
5) Put shelled chopped prawns or boiled flaked fish.
6) Add rice and salt if desired.

SERVING
7) Serve hot.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Indian
Course: 
Appetizer
Method: 
Boiled
Dish: 
Soup
Ingredient: 
Fish
Interest: 
Party, Healthy
Preparation Time: 
5 Minutes
Cook Time: 
15 Minutes
Ready In: 
20 Minutes
Servings: 
4

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