Curried fish soup with pappadums

Peas, chickpeas, tomato and tender chunks of fish swim in this thick, spicy soup thats not only budget friendly, but low-fat, too.

Recipe «Curried fish soup with pappadums» presented in category Recipes / Fish, to prepare this dish you will need no more 12 minutes. To make this dish at home by prescription from the author Gomer would need: 1 tbsp vegetable oil, 1 brown onion, halved, thinly sliced, 2-3 tsp curry powder, 3 ripe tomatoes, coarsely chopped, 1.5L water , 1 vegetable stock cube, 65g Deb Instant Mashed Potato, 1 x 400g can chickpeas, rinsed, drained , 400g white fish fillets , cut into 2cm pieces, 150g frozen peas, 2 tbsp fresh lemon juice, 8 small pappadums, 60g natural yoghurt.

Ingredients:

• 1 tbsp vegetable oil 
• 1 brown onion, halved, thinly sliced 
• 2-3 tsp curry powder 
• 3 ripe tomatoes, coarsely chopped 
• 1.5L water 
• 1 vegetable stock cube 
• 65g Deb Instant Mashed Potato 
• 1 x 400g can chickpeas, rinsed, drained 
• 400g white fish fillets , cut into 2cm pieces 
• 150g frozen peas 
• 2 tbsp fresh lemon juice 
• 8 small pappadums 
• 60g natural yoghurt 

Instructions

1. Heat the oil in a large saucepan over medium-high heat. Add the onion and cook, stirring, for 1 minute or until the onion starts to soften. Add the curry powder and tomato. Cook, stirring, for 30 seconds or until aromatic. Add the water and stock cube. Cover and bring to the boil.
2. Reduce heat to medium-low. Uncover. Simmer for 2 minutes. Add the instant mashed potato, chickpeas, fish, peas and lemon juice. Stir until well combined. Simmer, uncovered, for a further 2 minutes or until the fish is cooked through and the mixture thickens.
3. Meanwhile, cook the pappadums in microwave following packet directions.
4. Ladle the soup among serving bowls. Serve with the yoghurt and pappadums.