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.

The ingredient of Curried Fish Soup With Pappadums

• 1 tbsp vegetable oil
• 1 brown onion halved thinly sliced
• 2 3 tsp curry powder
• 3 about 410g ripe tomatoes coarsely chopped
• 1 5l 6 cups water
• 1 massel vegetable stock cube see note
• 65g 3 4 cup deb instant mashed potato
• 1 x 400g can chickpeas rinsed drained
• 400g white fish fillets such as basa cut into 2cm pieces
• 150g 1 cup frozen peas
• 2 tbsp fresh lemon juice
• 8 small pappadums see note
• 60g 1 4 cup natural yoghurt

The Instruction of curried fish soup with pappadums

• 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
• 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
• meanwhile cook the pappadums in microwave following packet directions
• ladle the soup among serving bowls serve with the yoghurt and pappadums

Nutritions of Curried Fish Soup With Pappadums

fatContent: 365 67 calories
saturatedFatContent: 9 grams fat
carbohydrateContent: 1 5 grams saturated fat
sugarContent: 34 grams carbohydrates
fibreContent: n a
proteinContent: n a
cholesterolContent: 37 grams protein
sodiumContent: n a

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