Ingredients
- 12 tsp vegetable oil or ghee (kapha 1 tsp, pitta 11⁄2 tsp, vata 2 tsp)
- 2 tsp mustard seeds
- 5 fresh curry leaves (optional)
- 12 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)
Instructions
- 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 34 minutes or until the fish is cooked and flakes easily.
