Goan-Style Haddock Soup With Tomato Chilli Chutney
This southern Indian special is full of cardamom, chilli and coconut. You'll simmer your veg with fragrant spices and creamed coconut before blitzing till smooth. Top with haddock and serve with a tangy chilli chutney. Goan, have a taste.
Ingredients for 2 people
Cooking for 3? 1 and a half for each ingredient Cooking for 4? Double each ingredient
You'll also need
Olive oil, Salt, Sugar, Vegetable oil, Pepper, Water (or dietary alternatives)
Cooking instructions
Instructions for 2 [for 3] [for 4] portion recipe.
Boil a full kettle
Peel and finely slice your brown onion[s]
Chop your potatoes (skins on) into large, bite-sized pieces
Chop half your tomatoes roughly (you'll use the rest later!)
Cut your green chilli[es] in half lengthways, deseed (scrape the seeds out with a teaspoon) and chop finely
Heat a large, wide-based pot (with a lid) with a drizzle of vegetable oil over a medium-high heat
Once hot, add the sliced onion and chopped potato to the pot with the chopped tomato and half the chopped chilli (can't handle the heat? Go easy!)
Cook for 4-5 min or until the onion is beginning to soften
Meanwhile, chop your creamed coconut (if required!)
Crush your cardamom pods open by squashing them with the side of a knife
Discard the outer green pods and add the cardamom seeds to the pot with your ginger & garlic paste, curry powder and ground turmeric
Give everything a good mix up and cook for a further 1-2 min or until fragrant
Once fragrant, add the chopped creamed coconut, vegetable stock mix and 550ml [700ml] [1L] boiled water to the pot and bring to the boil over a high heat
Once boiling, reduce the heat to medium and cook, covered, for 10-12 min or until the potato is fork-tender
Once the potato is fork-tender, blitz until smooth with a (stick) blender – this is your Goan-stye curry soup
While the soup is cooking, chop your sultanas roughly
Dice the remaining tomato finely
Heat a large, wide-based pan (preferably non-stick) with a drizzle of vegetable oil over a medium-high heat
Once hot, add the diced tomato, remaining chopped chilli (not a fan of spice? Just add a little) and chopped sultanas to the pan and cook for 4-5 min or until the the tomato has completely broken down
Once broken down, add your cider vinegar, a small pinch of salt and 1 tsp [1 1/2 tsp] [2 tsp] sugar, mix it all together and set aside to cool – this is your tomato chilli chutney
Once the Goan-style curry soup is blitzed, top with your haddock bites and a small pinch of salt and cook, covered, for 4-5 min further or until the fish is cooked through (unevenly sized haddock bites? Chop any larger ones into bite-sized pieces!)
Tip: Your fish is cooked once it turns opaque and flakes easily
While the fish is cooking, add your naans to a toaster for 1-2 min or until warmed through
Serve the Goan-style haddock soup in bowls, taste for seasoning, adding more salt and pepper if needed
Top with most of the tomato chilli chutney, a little drizzle of olive oil and a crack of black pepper
Serve the warmed naans to the side and any remaining tomato chilli chutney
Enjoy!
Nutritional information
Nutritional information only applies to ingredients supplied by Gousto.
serving
The cooking process and additional ingredients added at home (listed under “You'll also need”) will affect total values.
Allergens
Allergens highlighted by † (fish, gluten).
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews, pecan nuts, brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
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