Ingredients

400g

Monkfish tail

200g

fresh Scottish mussels

1/2

red onion

1 thumb sized piece

fresh ginger root

garlic clove

2 tsp

Steenbergs organic Sri Lankan Masala Spice Mix

1/2 tsp

Steenbergs ground ginger

1/2 tsp

Steenbergs ground cumin

a small handful

fresh parsley

a small handful

fresh mint

a small handful

fresh coriander leaves

1 tbsp

olive oil

1 tsp

tomato puree

300ml

coconut milk

1/2 pint

fish stock (half a stock cube in half a pink of boiling water)

1 tsp

honey

2 tbsp

natural yoghurt or dairy free coconut yoghurt

1 tsp

Steenbergs nigella seeds

(serves 2) This tasty recipe for a curried fish soup comes from Great British Grub and features our Sri Lankan Masala Spice Blend.

Method

Chop the onion into rough chunks and place in a food processor with the fresh ginger, garlic, herbs, all the dried spices and the olive oil. Blend into a chunky paste, adding a little water if it’s too thick to blend.
Take a large saucepan and place on a medium heat on the hob. Add the paste to the pan and fry for a few minutes and adding 200ml of water a bit at a time to loosen the paste up. Add the tomato puree, coconut cream, honey and fish stock and continue on a medium heat for 10-15 minutes. Taste the sauce and season with salt and pepper if necessary.
Roughly chop the monkfish tail into fairly large chunks and add to the sauce. It’ll only take about 5-7 minutes to cook, so after a couple of minutes add the fresh mussels. In a few more minutes the fish will begin to break up a little and the mussel shells will have opened leaving their pinkish flesh inside. Once they are fully open you’ll know they are ready. Don’t forget to discard any mussels that won’t open on their own, they’re the baddies.
Take off the heat and serve with a dollop of natural yoghurt and a sprinkling of nigella seeds.