Hot n Spicy Fish Soup
Ingredients
- Boneless fish 300-400 grams, cut into bite-sized chunks
- Butter 2 tbsp
- Onion 1 medium, chopped
- Garlic 1 tbsp, chopped
- All-purpose flour 1 tbsp (heaped)
- Tomato paste/puree 1.5 tbsp
- Chicken cubes 2
- White pepper powder 1/4 tsp
- Rosemary dried 1/4 tsp
- Oregano 1/2 tsp
- Bay leaves 2
- Green chili 1, thinly chopped
- Ketchup 2 tbsp
- Water 2-3 cups, as needed
- Red food color, few drops, optional
- Chili sauce 2-3 tbsp
- Lemon juice, few drops (optional)
- Spring onions
Garnish
- Lemon wedges
- Green chilies
- Boiled Rice for serving
Preparation
- Heat butter in a pot on a low flame and add chopped onion and garlic. Cook until soft. Keep the heat low to avoid burning of the butter.
- Add all-purpose flour and mix. Cook on a low flame until cooked (do not brown).
- Now add tomato puree, chicken cubes, white pepper powder, rosemary, oregano, bay leaves, green chilies, ketchup and mix well.
- Add ¼ cup water and mix until there are no lumps of the all-purpose flour.
- Add remaining water and red food color (if needed) and allow to cook for 5-10 minutes on low flame.
- Now add fish chunks and chili sauce. Cover and allow to cook on low flame until all the fish meat has turned white (3-4 minutes).
- Lastly add some chopped spring onions and a few drops of lemon juice and mix.
- To serve, place few tbsp of boiled rice in a serving bowl and pour the fish soup over it. Garnish with sliced green chilies and lemon wedges.
- Enjoy!
Hot n Spicy Fish Soup
Ingredients
- Boneless fish 300-400 grams cut into bite-sized chunks
- Butter 2 tbsp
- Onion 1 medium chopped
- Garlic 1 tbsp chopped
- All-purpose flour 1 tbsp heaped
- Tomato paste/puree 1.5 tbsp
- Chicken cubes 2
- White pepper powder 1/4 tsp
- Rosemary dried 1/4 tsp
- Oregano 1/2 tsp
- Bay leaves 2
- Green chili 1 thinly chopped
- Ketchup 2 tbsp
- Water 2-3 cups as needed
- Red food color few drops, optional
- Chili sauce 2-3 tbsp
- Lemon juice few drops (optional)
- Spring onions
Garnish
- Lemon wedges
- Green chilies
- Boiled Rice for serving
Instructions
- Heat butter in a pot on a low flame and add chopped onion and garlic. Cook until soft. Keep the heat low to avoid burning of the butter.
- Add all-purpose flour and mix. Cook on a low flame until cooked (do not brown).
- Now add tomato puree, chicken cubes, white pepper powder, rosemary, oregano, bay leaves, green chilies, ketchup and mix well.
- Add ¼ cup water and mix until there are no lumps of the all-purpose flour.
- Add remaining water and red food color (if needed) and allow to cook for 5-10 minutes on low flame.
- Now add fish chunks and chili sauce. Cover and allow to cook on low flame until all the fish meat has turned white (3-4 minutes).
- Lastly add some chopped spring onions and a few drops of lemon juice and mix.
- To serve, place few tbsp of boiled rice in a serving bowl and pour the fish soup over it. Garnish with sliced green chilies and lemon wedges.
- Enjoy!
