Curried Fish Soup With Cream And Tomatoes Recipes

CURRIED TOMATO SOUP

Curried Tomato Soup image

Provided by Barbara Kafka

Categories dinner, easy, lunch, quick, soups and stews, appetizer

Time 16m

Yield 4 servings

Number Of Ingredients 10

Ingredients

2 tablespoons unsalted butter
1 small onion, peeled and finely chopped
3 tablespoons curry powder
1 tablespoon sweet paprika
1 3/4 cups plum tomato sauce (see Micro-Tip)
2 cups chicken broth
2 tablespoons fresh lemon juice
2 teaspoons kosher salt
Freshly ground black pepper to taste
1/4 cup lowfat yogurt, optional

Steps:

Place butter in a 2 1/2-quart souffle dish with a tightly fitting lid. Cook, uncovered, at 100 percent power in a high-power oven for 2 minutes. Stir in onion. Cook, uncovered, for 2 minutes.
Stir in curry powder and paprika. Cook, uncovered, for 2 minutes.
Remove from oven. Stir in tomato sauce. Whisk in chicken broth. Cook, covered, for 5 minutes.
Remove from oven and uncover. Stir in lemon juice, salt and pepper. Ladle into bowls. Top each serving with 1 tablespoon yogurt, if desired.

Nutrition Facts : @context http, Calories 151, UnsaturatedFat 4 grams, Carbohydrate 16 grams, Fat 8 grams, Fiber 5 grams, Protein 6 grams, SaturatedFat 4 grams, Sodium 685 milligrams, Sugar 7 grams, TransFat 0 grams

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 TOMATOES

Curried Tomatoes image

This is something I do quite often when tomatoes are cheap. It goes great with grilled fish, or grilled meat. Not bad on toast either. These measurements are a guess, have never measured anything for this.

Provided by Latchy

Categories Vegetable

Time 40m

Yield 4 serving(s)

Number Of Ingredients 14

Ingredients

1 tablespoon peanut oil
1 medium yellow onion, chopped finely around (150g)
1 tablespoon freshly grated ginger
1 teaspoon chili paste (or to taste)
3 garlic cloves, crushed
1 teaspoon ground cumin
1 teaspoon garam masala
2 teaspoons ground turmeric
1 teaspoon ground coriander
4 medium tomatoes, chopped coarsely (720g)
4 kaffir lime leaves, torn
2 teaspoons palm sugar
1/2 cup coconut cream
2 tablespoons chopped coriander

Steps:

Heat oil in a medium pan and cook the onion, ginger and garlic until the onion is soft.
Stir in the ground spices; cook stirring for about 2 minutes until the spices smell fragrant.
Add the tomatoes, lime leaves, chili and sugar and cook stirring for about 10 minutes until the tomato is just tender.
Pour in the coconut cream and simmer uncovered, stirring occasionally for about 10 minutes Discard the lime leaves and stir in the fresh coriander.

Nutrition Facts : Calories 150.1, Fat 10.6, SaturatedFat 6.5, Sodium 28, Carbohydrate 13.7, Fiber 3.4, Sugar 6.8, Protein 2.8

CURRY-TOMATO SOUP

Curry-Tomato Soup image

Provided by Barbara Kafka

Categories weekday, soups and stews, appetizer, side dish

Time 30m

Yield 4 servings

Number Of Ingredients 10

Ingredients

2 tablespoons unsalted butter
1 small onion, finely chopped
3 tablespoons curry powder
1 tablespoon sweet paprika
2 1/4 cups canned Italian plum tomatoes, pureed with their juice
2 cups garlic broth (see recipe)
1 tablespoon salt
1 tablespoon fresh lemon juice
Freshly ground black pepper to taste
8 tablespoons plain yogurt

Steps:

In a medium saucepan, melt the butter over low heat. Stir in the onion, and cook until the onion is limp and completely translucent, about 10 minutes. Stir in the curry powder and the paprika, and cook, stirring constantly, for 3 minutes.
Stir in the tomato sauce and broth. Bring to a boil. Lower the heat, and simmer for 5 minutes. Stir in the salt. The soup can be made ahead up to this point. Refrigerate for 2 hours or overnight if serving cold, or reheat.
Stir in lemon juice and pepper. Top each serving with 2 tablespoons of the yogurt.

Nutrition Facts : @context http, Calories 114, UnsaturatedFat 3 grams, Carbohydrate 11 grams, Fat 8 grams, Fiber 5 grams, Protein 3 grams, SaturatedFat 4 grams, Sodium 607 milligrams, Sugar 5 grams, TransFat 0 grams

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