Curried Coconut-Seafood Soup

Serves:
4 people
Prep Time:
00h 00
Cook Time:
00h 30

A cross between a soup and a curry, the rassa (a cross between a soup and a curry) is spiked with coconut milk and laden with mussels and shrimp. A perfect pairing to a brisk fall evening. 

Credit: This inspiring recipe is brought to you by Hemant Oberoi. You can view this recipe on the Food & Wine website.

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Ingredients and Method

Ingredients

  • 2 tablespoons unsalted butter
  • 1 medium onion, finely chopped
  • 1 large carrot, finely chopped
  • 2 cloves garlic, minced
  • 1 large jalapeño, seeded and minced
  • 1 1/2 tablespoons ginger, peeled and minced
  • 2 tablespoons finely shredded fresh curry leaves
  • 2 teaspoons curry powder
  • 1 teaspoon ground turmeric
  • 1/4 teaspoon ground fenugreek
  • 1 1/2 cups fish stock
  • 1 14-ounce can unsweetened coconut milk
  • 1 tomato, finely chopped
  • kosher salt
  • 1 pound mussels, scrubbed and debearded
  • 3/4 pound shrimp, shelled and deveined
  • 2 tablespoons cilantro, chopped
  • 1 tablespoon fresh lemon juice
  • Steamed basmati rice and warm naan, for serving

Method

  1. In a medium enameled cast-iron casserole, melt the butter. Add the onion, carrot, garlic, jalapeño and ginger and cook over moderately high heat until softened, about 5 minutes.
  2. Add the curry leaves, Madras curry powder, turmeric and fenugreek and cook until fragrant, about 1 minute.
  3. Add the fish stock, coconut milk and tomato and season lightly with salt. Cook over moderately high heat, stirring occasionally, until slightly reduced, about 15 minutes.
  4. dd the mussels and shrimp and cook until the shrimp are opaque and the mussels have opened, about 3 minutes; discard any mussels that don't open.
  5. Stir in the cilantro and lemon juice and serve with steamed rice and naan.