/dhal and coconut soup- Master chef Recipes
dhal and coconut soup

dhal and coconut soup- Master chef Recipes

Dhal and coconut soup: This soup is a delicious combination of pieces of fish that have lightly
cooked in butter, lentils, coconut milk and spices. 

Split red lentils 250 g (8 oz), washed, soaked for 30 minutes and drained.
Water 900 ml (30 fl oz / 33 /4 cups)
Salt 2 tsp
White fi sh fillets   6
Ground turmeric   1 tsp
Butter 55 g (2 oz)
Onions 2, large, peeled and finely chopped
Garlic 1 clove, peeled and crushed
Ground ginger 1/2 tsp
Chilli powder 1/2 tsp
Ground coriander 1 tsp
Ground blackpepper 1/2 tsp

Green capsicum
(bell pepper) 1, white pith removed, seeded and cut intorings
Celery 2 stalks, trimmed and cut into 5-cm (2-in) lengths
Coconut cream 125 ml (4 oz / 1/2 cup),
mixed with in 500 ml (16 fl oz / 2 cups) warmed water

Place lentils, water and 1 tsp salt in a large saucepan. Place over high heat and bring to the boil. Skim off any scum
with slotted spoon. Reduce heat to low, cover pan and simmer lentils for 40 minutes, or until all the water has been

Remove pan from heat. Rub lentils through a strainer with the back of a wooden spoon into a large mixing bowl. Set
resulting purée aside.

Season fi sh fi llets with ground turmeric and remaining salt.

Melt butter in a saucepan over moderate heat. When foam subsides, add fi sh to pan. Fry for 2 minutes on each side. With
a slotted spoon, transfer fi sh to a chopping board. Use a sharp knife, cut it into 5-cm (2-in) pieces. Set aside.

Add onions, garlic and ginger to the same saucepan. Fry, stirring occasionally, for 5–7 minutes, or until onions are soft
and translucent but not brown.

Add chilli powder, coriander and pepper then fry for another 4 minutes, stirring frequently.

Add green capsicum and celery, then gradually pour in coconut cream mixture, stirring constantly.

Add lentil purée in spoonfuls to pan, stirring constantly until mixture is well mixed.

Add fi sh to pan. Increase heat to high and bring to the boil, stirring constantly. Boil for
2 minutes then reduce heat to low and cover pan. Simmer for 10–15 minutes or until it is
hot and steaming. Remove rom heat.

 Ladle soup into individual serving bowls and serve immediately.

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