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.

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