South Indian Haddock and Corn Chowder
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.
Serves 1 generously, can be doubled
- 30 minutes active time
- 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.