Mama's Zanzibari Soup

COAST COOKING

by Rozmin Mughal

Photo by Sanaa Mughal

When you think about a seafood soup, we’re pretty sure the first thing that comes to mind is a complex dance of spices, seafood and who knows what else that will make the whole experience harrowing. This is not that kind of soup. Easy to prep for beforehand, this unique recipe is one of those good ones where you “Throw everything in a pot” and see the magic happen. Like most ‘mum recipes’, this one can be customized to what you like- nothing is set in stone. Whether you want to throw in some potatoes in there, it’s up to you. The only constant we have to insist on is the fish, celery and the coconut (Without that, there’s just no Zanzibar!)

INGREDIENTS:

• 1 cup celery

• 1 cup leeks

• 1 cup shrimps

• 1 cup fish fillet cut in cubes, marinated with salt & lime

• 1 cup onions

• 2 tbsp garlic

• 2 cup crushed fresh tomatoes

• 1 tsp chilli flakes

• 1 cup of coconut milk

METHOD:

1. Cut all the vegetables into half-inch cubes then heat butter or olive oil in a pot.

2. Add the crushed garlic. Once it turns slightly brown, add the onions and toss for 3 or 4 minutes on low heat.

3. Then add 2 cups crushed fresh tomatoes with 1 tsp chilli flakes.

4. After 2 or 3 minutes of cooking, add the vegetables.

5. In a separate pan, boil water with freshly squeezed lime then switch off the gas. Add salt and the shrimps then let it rest in the water for 3 mins only.

6. Remove the shrimp and then add to the vegetable broth.

7. Finally, add the fish to the mixture and let boil.

8. Once boiling, add coconut milk and garnish with dhania then serve.