John Myers
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Indian Lentil Soup with Fish Balls
The perfect indian lentil soup with fish balls recipe with a picture and simple step-by-step instructions.
Lentil soup:
- 2 Diced shallot
- 1 Clove of garlic
- 1 cm Turmeric root or powder
- 3 tsp Garam Masala from my KB
- 200 g Lentils yellow
- 400 g Diced tomatoes, tin
- 400 ml Coconut milk
- 500 ml Vegetable broth
- 1 tbsp Coconut oil
- 1 tsp Seasoned salt from my KB
- 1 tsp Garlic pepper from my KB
- 10 g Fresh ginger
- 10 g Telly cherry pepper
Fish balls:
- 150 g Fresh fish fillet
- 1 Can Tuna
- 1 Egg
- 3 tbsp Panko flour
- 1 cm Fresh ginger
- 0,5 tsp Seasoned salt from my KB
- Tellicherry pepper
- 2 tbsp Coriander finely chopped
- 1 tbsp Coconut oil
- 2 tbsp Panko flour extra
Lentil soup:
- Chop the onion and garlic clove into small pieces. Roast together with the coconut oil, the lentils, the turmeric, ginger and the garam masala. Caution: do not let it burn!
- Add the tomato cubes, coconut milk and the vegetable stock and bring to the boil without the lid. Cook on a low flame for 20 minutes with the lid on.
Fish balls:
- Grind the fish fillet or chop it very finely. Squeeze out the tuna and knead both well with the egg panko flour, ginger, spices and coriander. Form small balls and roll them in panko flour! Fry them in coconut oil for about 4 minutes!
Lentil soup:
- Meanwhile, season the soup again with seasoning salt, garam masala, garam pepper!
Serving:
- Divide the soup into bowls, slide fish balls onto skewers and place on the bowl! Sprinkle with coriander leaves again! Serve!
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