South Indian Haddock and Corn Chowder

Serves 1 generously, can be doubled

I have always loved chowders.; big bowls of creamy, smoky, comforting deliciousness. However, Ayurveda is very vocal about not mixing dairy with animal proteins so I have made this chowder with coconut milk instead and spiced it up a little to complete the Southern Indian touch. This soup is good for vata and pitta (leave out the chilli) but is also light enough to be eaten by those with a kapha imbalance as long as you don’t eat it with anything else. Serve with a hunk of (buttered if you are vata) bread.

1 tsp. vegetable oil
¼ tsp. mustard seeds
5 fresh curry leaves (leave out if you don’t have them)
1 green chilli, pierced with the tip of a knife (optional)
½ small onion, chopped
60g corn kernels, fresh or frozen and defrosted
140g potatoes, peeled and cut into ¾” cubes
60g smoked haddock fillet, skinned
120g normal haddock fillet, skinned
150ml coconut milk
150ml water
Salt and lots of freshly ground black pepper
Large handful of baby or whole leaf spinach (shredded if whole leaf)

Heat the oil in a small non-stick saucepan. Add the mustard seeds, once they splutter add the curry leaves, onion and chilli; cook for 40 seconds. Then add the coconut milk and water and bring to a boil. Add the potatoes and fresh corn (if using) bring back to a boil, cover and cook until the potatoes are soft. Mash a few pieces to help thicken the soup. Add in frozen corn and adjust the consistency of the soup, if necessary, by adding a little extra water. 

Adjust the seasoning, add the fish and spinach, cover and simmer on a low flame for 3-4 minutes or until the fish is cooked and flakes easily. Enjoy.