Indian fish soup

Ingredients for 6 servings:

• 500 g fish fillet(s), white
• 50 g butter
• 3 tbsp flour
• 1 liter vegetable broth
• 3 tsp curry powder
• 1 dash of cream
• 1 lemon(s)
• 2 bananas
• Salt
• Spice mix (curry powder) made from:
• 2 tbsp cumin, if desired
• 2 tbsp coriander, if desired
• 2 tbsp chili powder, if desired
• 1 tbsp ginger powder, if desired
• 1 tsp mustard seeds, if desired
• 1 tsp cardamom, if desired
• 1 tsp pepper, black, if desired
• 1 tsp cinnamon, if desired

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

to introduce a festive menu

Remove any bones from the fish fillet and cut into bite-sized pieces. Heat a little butter in a pan, lightly flour the fish pieces, and fry until crispy all over. Remove the fish from the pan and set aside on kitchen paper. Thicken the remaining butter with flour, pour in the stock, and bring to a boil. Reduce the heat and season with curry, cream, and a little lemon juice. Add a roughly chopped banana to the soup and puree. Slice the second banana. Add the fried fish to the soup and let it stand for 5 minutes, then season with salt. Do not bring back to a boil! Serve in deep soup bowls, distributing the fish pieces evenly and garnishing with banana slices and curry leaves, if desired. I make my own curry mix as follows: 2 tablespoons cumin, 2 tablespoons ground coriander, 2 tablespoons hot chili powder, 1 tablespoon ginger powder, 1 teaspoon mustard seeds, 1 teaspoon cardamom, 1 teaspoon black pepper, and 1 teaspoon cinnamon. Use heaped spoons for the whole ingredients and level spoons for the powders. First, briefly dry roast the whole ingredients in a hot pan, then finely grind them in a mortar and pestle and thoroughly mix with the powders.