Usuba
Thick South Indian Rice and Fish Soup
Fragrant soup with basmati rice, fish and coconut milk. Spices give the dish a characteristic Indian flavor, while coconut and lime add freshness and depth. Suitable for any types of white fish.
- Total
- 50 min
- Standard serving
- 612 g
Ingredients
Total 20- Vegetable oil
18.75 ml≈ 3.5 tsp - Mustard seeds
7.875 g≈ 2 tsp - Curryлистья
3 pcs - Cumin seeds
1.5 g≈ 1/2 tsp - Garam Masala
1.125 g≈ 1/4 tsp - Chili pepperмолотый
0.76 g≈ 1/3 tsp - Turmeric
2.25 g≈ 1/2 tsp - Red chili pepper
33.75 g≈ 3/4 pcs - Ginger
10 g≈ 2 slice - Garlic
4.5 g≈ 1.5 clove - Onion
75 g≈ 1/2 pcs - Basmati rice
37.5 g≈ 3.5 tbsp - Water
142.5 ml≈ 1/2 cup - Fish
150 g≈ 3/4 pcs - Coconut milk
100 ml≈ 1/4 can - Salt
to taste - Black peppercornsмолотый
to taste≈ 1.5 pcs - Lime
21 g≈ 1/2 pcs - Fresh cilantro (coriander)
5 g≈ 2.5 sprig - Coconut meat
0.75 tbsp
Instructions
- 1
Step 1
Remove the seeds from the red chili pepper and chop finely. Also chop the onion, ginger, and garlic.
- 2
Step 2
Heat the vegetable oil in a large skillet. Add black mustard seeds, curry leaves, cumin, garam masala, ground chili pepper, and turmeric.
- 3
Step 3
Cook for a few minutes, then add sliced chili pepper, ginger, garlic, and onion. Continue cooking over medium heat until the garlic and onion become soft.
- 4
Step 4
Add basmati rice and water, bring to a boil. Reduce heat and simmer for 15 minutes.
- 5
Step 5
Add the fish, coconut milk and a little water. Salt to taste. Cover with a lid and simmer for 10 minutes. Stir to break the fish into pieces.
- 6
Step 6
Taste the soup and season to taste with salt and black pepper. Before serving, squeeze the lime juice and add half of the chopped cilantro.
- 7
Step 7
Serve the soup in heated bowls, topped with fresh coconut flakes and remaining cilantro.
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