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🍽️ Creamy Curry Soup with Crispy Fish Strips

525 kcal · 30 min · 4 servings

Ingredients

• 0.5 small fresh pineapple
• 1 apple
• 1 banana
• 1 onion
• 1 tbsp ghee (or ghee substitute)
• 1 tbsp curry powder
• 1 tsp turmeric
• 4 tbsp coconut milk (can, unsweetened)
• 500 ml chicken broth (instant)
• 250 ml milk
• 300 g fish fillet (pollock, haddock... )
• 4 tbsp flour
• 1 tbsp curry powder
• salt
• 1 tsp lemon juice
• 2 tbsp ghee

Instructions

1. 1. Peel the pineapple, apple, and banana.
2. 2. Cut the fruit into thin slices or small cubes.
3. 3. Peel the onion.
4. 4. Dice the onion finely.
5. 5. Heat the ghee in a pot.
6. 6. Sauté the onions until soft and translucent.
7. 7. Sprinkle the curry powder and turmeric over them.
8. 8. Toast the spices briefly.
9. 9. Add the fruit pieces.
10. 10. Sauté the fruit briefly.
11. 11. Pour in the coconut milk, broth, and milk.
12. 12. Bring the mixture to a boil.
13. 13. Remove the pot from the heat.
14. 14. Blend the soup smooth using a hand blender.
15. 15. Cut the fish fillets into thin strips.
16. 16. Drizzle the fish strips with lemon juice.
17. 17. Season the fish strips with salt.
18. 18. Mix the flour and curry powder on a plate.
19. 19. Coat the fish strips in the mixture.
20. 20. Ensure the fish strips are fully covered.
21. 21. Heat the ghee in a frying pan.
22. 22. Fry the fish strips in batches in the pan.
23. 23. Fry until golden brown and crispy on all sides.
24. 24. Keep the cooked fish strips warm.
25. 25. Pour the hot curry soup into bowls.
26. 26. Top the soup with the warm fish strips.
27. 27. Serve the dish immediately.

Nutrition per serving

• kcal: 525
• Protein: 28 g · Fett/Fat: 25 g · Carbs: 45 g