Equipment
Ingredients
Aromatics and Spices
- 15 ml coconut oil
- 1 yellow onion, finely diced
- 3 garlic, minced
- 15 g fresh ginger, peeled and grated
- 15 g yellow curry powder
- 2 g cumin seeds
Base Liquids
- 400 g crushed tomatoes
- 500 ml fish broth
- 400 ml full-fat coconut milk
Protein and Finishing
- 500 g firm white fish fillets, cut into 3cm chunks
- kosher salt
- 1 fresh lime, juiced
- 10 g fresh cilantro, roughly chopped
Nutrition (per serving)
Method
Prepare all vegetables and cut the fish into uniform chunks. Keeping the fish chunks evenly sized ensures they cook at the same rate.
Heat the coconut oil in a heavy-bottomed pot over medium heat. Add the diced onion and saute until translucent and softened.
Stir in the minced garlic, grated ginger, yellow curry powder, and cumin seeds. Toast the spices constantly to prevent burning until highly aromatic.
Pour in the crushed tomatoes and fish broth, scraping the bottom of the pot to lift any toasted spices. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer to meld the flavors.
Uncover the pot and slowly stir in the coconut milk. Allow the soup to return to a very gentle simmer. Do not let it boil vigorously.
Gently slide the fish chunks into the simmering broth. Poach the fish gently without stirring vigorously until it is completely opaque and reaches an internal temperature of 63°C/145°F.
Remove the pot from the heat. Stir in the fresh lime juice and season with kosher salt to taste. Stir carefully to avoid breaking up the fish.
Ladle the hot soup into warmed bowls. Garnish generously with freshly chopped cilantro and serve with additional lime wedges on the side.
Chef's Notes
- For the best texture, choose firm white fish like cod, halibut, or monkfish, which hold their shape well during poaching. Avoid delicate fish like sole or flounder as they will dissolve into the broth.
- Blooming the curry powder in the hot oil alongside the aromatics extracts the fat-soluble flavor compounds, resulting in a significantly more complex and robust soup base.
- If you prefer a perfectly smooth broth, you can use an immersion blender to puree the soup after step 4, right before adding the coconut milk and fish.
- To elevate the dish, garnish with a light drizzle of chili oil, a sprinkle of toasted coconut flakes, or serve alongside warm garlic naan to soak up the creamy broth.
Storage
Refrigerator: 3 days — Store in an airtight container. The fish texture may soften slightly over time.
Freezer: 1 month — Freeze without the fish if possible, adding fresh fish when reheating, to prevent a mushy texture upon thawing.
Reheating: Reheat gently on the stovetop over medium-low heat until steaming. Do not boil, or the coconut milk may separate and the fish will overcook.
