Curried Fish Chowder
The recipe for this dish follows the same basic premise of most soup/stew recipes: sweat the vegetables, then add the liquid and other ingredients. What sets this recipe apart from most soups is the addition of a spice mix; I called it curry but it is really a blending of spices I had on my spice rack (including curry powder). I also included loads of garlic and ginger. The one thing I wish I had (to finish the recipe) was cilantro, which would have been added right before I removed the pot from the heat.
Curry seems to be one of those flavorings where there is no in between, meaning you either love it or you hate it; thankfully I fall into the former category. But remember, as with most recipes, the flavorings and ingredients in this one are really up to you. This would, for example, be delicious without the spices and with the addition of a little ham or bacon...or just as a vegetable soup for that matter. The options are limitless and the choices are up to you. Anyhow, this is how I made mine (in photos); if you need an actual printed recipe (not mine), click here.
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