Curried fish chowder
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | tablespoon | Margarine |
| 1 | large | Onion |
| 1 | clove | Garlic |
| 1½ | tablespoon | Curry powder |
| 6 | cups | Chicken-Vegetable Stock |
| 1 | pounds | Potatoes |
| ½ | pounds | Carrots |
| 3 | slices | Lemon peel |
| 2 | smalls | Dried red chillis |
| 1 | pounds | Rock |
| ¼ | cup | Spring Onions |
| 1 | cup | Natural Yoghur |
| 1 | Lemon | |
Directions
Add a little zest to traditional fish chowder: season it with curry poweder, fresh ginger and hot chiles. Spring Onions and tangy yoghurt top this one bowl entree.
Per Serving:
246 calories 6g total fat 1g saturated fat 29mg cholesterol 28g carbohydrates 21g protein 1120mg sodium Preparation Time: 15 minutes Cooking Time: 35 minutes Preparation:
chop the onion, mince the fresh ginger, mince or press the garlic clove, ctu the potatoes (unpeeled) into ½" cubes. Cut the carrots into ½" cubes. Cut the lemon rind into strips ½ * 4". Cut the rock into ½" cubes. Thinly slice the spring onions. Cut the lemon into wedges.
Melt the margarine in a 5 to 6 quart pan over medium high heat. Add the onion, garlic and ginger, cook, stirring occasionally, until onion is soft (about 7 minutes). Add curry powder; stir for 2 minutes. Add broth, potatoes, carrots, lemon peel and chiles; bring to a boil over a high heat. Reduce heat, cover and simmer until potatoes are tender when pierced (about 20 minutes) Add fish. Cover and simmer until fish is opaque (about 2 minutes). If desired, remove and discard chillis. Ladle soup into a tureen and sprinkle with spring onions; top with yogurt. Serve with lemon wedges.
Submitted By KAZ LANGRIDGE On 07-01-95