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Curried fish soup with pappadums

  • 0:15 Prep
  • 0:12 Cook
  • 4 Servings


  • 1 tablespoon vegetable oil
  • 1 brown onion, halved, thinly sliced
  • 2-3 teaspoons curry powder
  • 3 (about 410g) ripe tomatoes, coarsely chopped
  • 1.5L (6 cups) water
  • 1 Massel vegetable stock cube (see note)
  • 65g (3/4 cup) Deb Instant Mashed Potato
  • 1 x 400g can chickpeas, rinsed, drained
  • 400g white fish fillets (such as basa), cut into 2cm pieces
  • 150g (1 cup) frozen peas
  • 2 tablespoons fresh lemon juice
  • 8 small pappadums (see note)
  • 60g (1/4 cup) natural yoghurt


  • 1
    Heat the oil in a large saucepan over medium-high heat. Add the onion and cook, stirring, for 1 minute or until the onion starts to soften. Add the curry powder and tomato. Cook, stirring, for 30 seconds or until aromatic. Add the water and stock cube. Cover and bring to the boil.
  • 2
    Reduce heat to medium-low. Uncover. Simmer for 2 minutes. Add the instant mashed potato, chickpeas, fish, peas and lemon juice. Stir until well combined. Simmer, uncovered, for a further 2 minutes or until the fish is cooked through and the mixture thickens.
  • 3
    Meanwhile, cook the pappadums in microwave following packet directions.
  • 4
    Ladle the soup among serving bowls. Serve with the yoghurt and pappadums.

Source: taste.com.au


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