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Sri Lankan Fish And Lentils Soup     HT SP 45mins

Serves 4      Hot Fish Pulses Vegetables Spices Herbs Soup Gluten Wheat Free Eggless Sri Lanka Ceylon Ceylonese Asia Asian

Ingredients
225g/8oz Thick Fish Fillets, cut into 2.5cm/1-inch pieces
2 Onions, chopped
1 Tomato, chopped
50g/2oz Lentils
1 teasp Freshly chopped Coriander
1 teasp Ground Cumin
Salt and White Pepper
900ml/30fl.oz. Water
25g/1oz Butter or Ghee
1 Curry Leaf
2 teasp Lime Juice

Instructions

1. Place the fish in a large saucepan together with add half the onions, the tomato, lentils, coriander, cumin, salt, pepper and water. Bring to simmering point then cover and cook over a medium heat for 25 minutes, stirring from time to time.

2. Heat the butter or ghee in a frying pan, add the remaining onion and curry leaf and stir fry for 2-3 minutes.

3. Add to the fish soup, mix well and continue to cook for a further 10 minutes.

4. Just before serving, sprinkle the soup with lime juice. Serve immediately.
 

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Common terms used when making sauces

Blend - To mix together ingredients, usually of different consistencies, to a smooth and even texture, utilising a utensil such as a wooden spoon or blender.

Coats a spoon – when a substance is rendered thin/thick enough so that when a wooden or metal spoon is inserted into it and taken out, the substance leaves a thin film “coating the spoon”.

Boil - To bring a liquid to boiling temperature and to maintain it throughout the cooking time.

Chop to – To cut into pieces of approximately the same size

 

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Make Ahead

Allow to cool, cover and refrigerate

 

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