Southern Indian Rice and Seafood Soup

Awesome. Although I will say a few things about it. First, the mustard seed for tempering is way too much- I used much less and recommend only 1 tablespoon. If you want more mustard flavor, try using mustard oil in the tempering, otherwise the soup will be chock full ofmustard seeds. Second, I don't recommend adding the powdered spices until after the onions cook, otherwise they risk burning. And the garam masala I would only stir in when the soup is done, when the lime juice is added, so the aromatic nature does not disappear. I did use a pan that was a bit large and I added more water to compensate when it started to evaporate on the rice, and that was fine. I do recommend using a firm fish steak or thick fish and avoid fillets or a fish like tilapia because thin or delicate fish tend to break apart- otherwise, just watch the fish while it cooks and remove it from heat when it is done. As for the flavor, this is quite like Thai coconut soup, very hot and very sour but it has a bit more curry flavor and is very Goan in flavor (would go great in a vindaloo meal). I would take care using both fresh chillies and chilli powder as the amounts are on the high end, although the heat in chillies will vary. It is not substantial enough for a meal by itself, but does make a light lunch. Plan on serving something with it, like flatbread or samosas. Overall, like I said: awesome. Nothing left but the empty pot. Thanks for sharing-<br/>~s

5 really big stars Kath! I used cod and shell on shrimp. I just threw the shrimp in during the last 3 minutes. Made as written. We served it with an avocado raita which was lovely together. I was really worried about the spice so I cut back, and I shouldn't have. I won't next time! Thanks for posting! Stacy G for Culinary Quest 2017, Himalayas