Curried Fish Soup Recipes

CURRY FISH STEW

Curry Fish Stew image

This is a recipe I invented as a treat during college. It is a tasty, quick, and inexpensive dinner. Serve with jasmine rice, steamed broccoli or salad, and baguette.

Provided by Kristin

Categories Seafood Fish

Time 30m

Yield 2

Number Of Ingredients 10

Ingredients

2 tablespoons soybean oil
1 medium onion, finely chopped
2 green onions, finely chopped
1 fresh red chile pepper, finely chopped
1 ½ tablespoons chopped pimento peppers
2 tablespoons curry powder
1 pint light whipping cream
¾ pound cod fillets, cut into 1 inch cubes
garlic powder to taste
salt and pepper to taste

Steps:

Heat oil in a medium saucepan over medium heat. Stir in onion, green onions, red chile pepper, and pimentos. Cook and stir until onions are tender, about 5 minutes. Mix in curry powder, and continue to cook and stir 2 to 5 minutes.
Blend cream into the onion mixture, and simmer until thickened. Mix in cod, cooking 3 to 5 minutes, until easily flaked with a fork. Season with garlic powder, salt, and pepper.

Nutrition Facts : Calories 668.8 calories, Carbohydrate 15.9 g, Cholesterol 206.4 mg, Fat 52.9 g, Fiber 3.9 g, Protein 35.1 g, SaturatedFat 25.7 g, Sodium 143.9 mg, Sugar 4.4 g

CURRIED FISH SOUP WITH CREAM AND TOMATOES

Curried Fish Soup With Cream and Tomatoes image

Provided by Pierre Franey

Categories soups and stews, appetizer, main course, side dish

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 13

Ingredients

5 cups fish broth (see recipe)
2 tablespoons butter
1/2 cup finely chopped onion
1 teaspoon finely minced garlic
1 tablespoon curry powder
2 cups chopped fresh red ripe or canned tomatoes, preferably imported
1/2 cup raw rice
3/4 pound white-fleshed, non-oily, skinless, boneless fish fillets, cut into 1-inch cubes
1/2 cup corn kernels, preferably freshly scraped from the cob, or frozen or well-drained canned kernels
1/2 cup heavy cream
Salt to taste if desired
Freshly ground pepper to taste
Croutons, optional (see recipe)

Steps:

Prepare fish broth and set aside.
Meanwhile, heat butter in a saucepan and add onion and garlic.
Cook briefly, stirring, until onion is wilted.
Sprinkle with curry powder and cook briefly, stirring. Add tomatoes. Add rice and fish broth and bring to boil. Cook 15 minutes, or until rice is quite tender.
Pour the mixture into container of food processor or electric blender and blend thoroughly.
Return the soup to a kettle or saucepan and bring to simmer. Add fish cubes and simmer about 4 minutes. Add corn and stir. Cook about 1 minute. Add cream, salt and pepper and bring to simmer. Serve piping hot with croutons, if desired.

Nutrition Facts : @context http, Calories 289, UnsaturatedFat 5 grams, Carbohydrate 23 grams, Fat 14 grams, Fiber 3 grams, Protein 18 grams, SaturatedFat 8 grams, Sodium 950 milligrams, Sugar 4 grams, TransFat 0 grams

CURRIED FISH SOUP

CURRIED FISH SOUP image

Categories Soup/Stew Fish Leafy Green Vegetable Brunch Sauté Low Carb Low Fat Low Cal Low Sodium Low/No Sugar Wheat/Gluten-Free Dinner Lunch Carrot Fall Winter Healthy

Yield 8 bowls

Number Of Ingredients 13

Ingredients

2 T. coconut oil
1/2 small onion, diced
1 pound cod
6 cloves garlic, diced
8 multi-colored carrots, sliced thin
10 button mushrooms, halved and sliced
3 c. unsweetened vanilla coconut milk
3 c. chicken broth
1/4 c. brandy
3 collard greens, tough stems removed
1 T. curry powder
1/2 T. turmeric
salt and black pepper to taste

Steps:

Put coconut oil and onion in a large soup pot and saute over medium-low heat until onions are translucent, about 5 minutes. Add cod and cook, flipping once, until it starts to separate, about 5 minutes. Add garlic, carrots and mushrooms and cook until fish breaks apart easily, about 5 minutes. Add coconut milk, chicken broth, brandy and spices, and turn heat up to medium. Remove tough stems and center veins of collard greens, splitting the leaves up the middle. Put one leaf half on top of the other, roll up from the bottom, slice once through lengthwise, and chop thin. Add collard slices to pot, cover, and simmer on low for 10-15 minutes. Serve hot.

CURRIED CHICKEN SOUP

Curried Chicken Soup image

My German mother would occasionally cook dishes that were not traditional German recipes. One of my favorites was her Curry Chicken Soup. I've added my own touches to it, such as the chickpeas, coconut milk and fresh cilantro.-Deanna Hindenach, Paw Paw, Michigan

Provided by Taste of Home

Categories Lunch

Time 1h15m

Yield 8 servings (2-1/2 quarts).

Number Of Ingredients 16

Ingredients

4 teaspoons curry powder
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon cayenne pepper
1 pound boneless skinless chicken breasts, cut into 1-inch cubes
3 medium carrots, chopped
1 medium sweet red pepper, chopped
1 small onion, chopped
2 tablespoons olive oil
1 garlic clove, minced
1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
1 can (14-1/2 ounces) chicken broth
1 can (14-1/2 ounces) diced tomatoes, drained
1 cup water
1 can (13.66 ounces) coconut milk
3/4 cup minced fresh cilantro

Steps:

In a large shallow dish, combine the curry, salt, pepper and cayenne. Add chicken, a few pieces at a time, and turn to coat., In a large saucepan over medium heat, cook the chicken, carrots, red pepper and onion in oil for 4 minutes. Add garlic; cook 1-2 minutes longer or until chicken is browned and vegetables are tender; drain., Stir in the garbanzo beans, broth, tomatoes and water. Bring to a boil. Reduce heat; cover and simmer for 30 minutes. Stir in coconut milk; heat through. Garnish servings with cilantro.

Nutrition Facts : Calories 270 calories, Fat 16g fat (10g saturated fat), Cholesterol 32mg cholesterol, Sodium 555mg sodium, Carbohydrate 17g carbohydrate (5g sugars, Fiber 5g fiber), Protein 16g protein.

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