FOOD & DRINK
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50 PLUS MAGAZINE
SEAFOOD THENGA PAAL SOUP If you want to impress someone with your cooking, this recipe will do it. On a trip to Kochi (Cochin) in Kerala, my wife and I were invited to one of the most amazing meals at Trilogi, in the Crowne Plaza, Kochi.The food was both visually exciting and delicious.This seafood soup was the starter course and I just had to get the recipe! The soup we tried was creamier, which can be achieved by adding a couple of tablespoons of single cream or full fat coconut milk, but I find this lowcalorie version equally delicious. Serves 2 PREP TIME: 15 MINS COOKING TIME: 45 MINS 500g (1lb 2oz) fish bones from non-oily fish such as bream, bass or halibut 3 garlic cloves, thinly sliced 2.5cm (1-inch) piece of ginger, peeled and julienned 1 medium onion, sliced 10 fresh or frozen curry leaves 1 tomato, sliced 2 tbsp rapeseed (canola) oil or coconut oil 150g (51⁄2oz) minced seafood (choose a good selection of meaty fish, such as prawns, cod and halibut) 1 tsp asafoetida* 1⁄2 tsp ground turmeric 10g (1⁄4oz) tender fresh coconut, cut into small cubes (optional) 80ml (1⁄3 cup) light coconut milk Salt, to taste Juice of 1⁄2 lemon 11⁄2 tbsp tamarind paste or concentrate (more or less, to taste) 1 tsp freshly ground black pepper 2 tbsp finely chopped coriander (cilantro)
Place the fish bones in a large saucepan and add the garlic, ginger, onion, curry leaves and tomato. Cover with 2 litres (8 cups) of water and bring to a boil. Reduce the heat and simmer for 30–40 minutes until the water has reduced to about 1/2 litre (2 cups). Strain the fish stock through a fine-mesh sieve and set aside. In a separate saucepan, heat the oil over a medium–high heat and stir in the seafood. Add the asafoetida and turmeric and give it all a good stir to combine, then add the reduced fish stock. Bring back to the boil, then add the coconut (if using). Reduce the heat so that the soup is just simmering, then stir in the coconut milk. Season withsalt and add the lemon juice. Stir in tamarind paste or concentrate and black pepper. To serve, pour into two warmed bowls and sprinkle with the coriander. 27
