The Ultimate Fish Soup Recipe.
South Indian Haddock and Corn Chowder Recipe
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.
Video: Smoked Haddock Kedgeree
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