Curried Fish Soup

Curried Fish Soup

Curried Fish Soup

Chickpeas add a delicious texture to this curried fish soup. Hake works particularly well in this dish.

  • 40 mins
  • 4
  • Intermediate


  • 2 potatoes, peeled and chopped
  • olive or avocado oil, for frying
  • 1 onion, thinly sliced
  • 2 garlic cloves, crushed
  • 15ml mild curry powder
  • 410g tin chopped tomatoes
  • 1.5L vegetable or fish stock
  • 400g tin chickpeas, drained
  • squeeze of lemon juice
  • 250ml peas
  • 500g white fish fillets, cut into 2cm pieces
  • handful coriander, chopped
  • 8 poppadoms


  1. Cook the potatoes in salted boiling water for about 15 minutes until soft. Drain and mash (you should have about 180ml mash).
  2. Meanwhile, heat a splash of oil on medium high and sauté the onion and garlic. Add the curry powder and chopped tomatoes and cook for a minute. Add the stock and bring to boil.
  3. Add the mash, chickpeas and lemon juice and cook for about 5 minutes until slightly thickened. Add the peas and fish pieces, and cook for about 5 minutes until the fish is cooked. Mix in the coriander.
  4. Cook the poppadoms according to packet instructions. Serve with the soup.