Delicious fish soup doesn’t get much easier than this and this Keralan thenga Paal soup has an added bonus, it’s good for you. While travelling around Kerala a couple of weeks ago, my wife and I visited a lot of restaurants. I was there doing research for my next cookbook “The Curry Guy Light” and this one will definitely be in the book.
My Keralan friend, Jomon Kuriakose, who is the Chef de Cuisine at Lalit, London just happened to be in Kochi (Cochin) the same time we were and he arranged for us to have a meal at Trilogi in The Crowne Plaza. The seven course meal was incredible. He also arranged for me to meet the hugely talented chefs at Trilogi and they sent me this recipe for you all.
There’s nothing like trying it there though, so if you ever find yourself in Kochi, be sure to give Trilogi a try. You’ll be glad you did.
- 150g minced seafood – choose a good selection
- 500g fish bones
- 1 x 2.5cm (1 inch) Ginger - julienned
- 3 cloves garlic – thinly sliced
- 1 medium onion – sliced
- 1 tomato - sliced
- 10 curry leaves
- 1 tsp Asafoetida
- ½ t spoon turmeric powder
- 3 tbsp rapeseed (canola) or coconut oil
- 80 ml thick coconut milk
- 25ml Tamarind pulp
- 1tsp black pepper
- 10gm tender fresh coconut cut into small cubes (optional)
- To taste Salt
- ½ no Lemon juice
- 2 tbsp fresh coriander – finely chopped
- 1 tbsp double cream (optional)
- Place the fish bones in a large saucepan and add the garlic, ginger, sliced onion, curry leaves, and sliced tomato. Cover with 2 litres (8 cups) water and bring to a boil. Simmer for about 30 – 40 minutes until the water has reduced to about ½ litre (2 cups). Strain this through a fine sieve and set aside.
- In another pan, heat the oil over medium high heat and stir in the minced seafood. Add the asafetida and turmeric and give it all a good stir to combine and then add the reduced fish stock. Bring this back to a boil and then add the tender fresh coconut cubes. Reduce the heat so that the soup is just simmering and then stir in the coconut milk. Season with salt to taste, add the lemon juice. To serve, pour into two heated bowls and garnish with the chopped coriander.