Curried fish chowder
- December 2022
- Serves 2
- Hands-on time 15 min. Simmering time 20 min
Fish chowder is quick and comforting. This one (inspired by the flavours of coronation chicken) certainly fits the bill, pepped up with ginger, garlic and curry powder and finished with a few dollops of mango chutney.
Check out more healthy soup recipes.
- 12.7g (3.1g saturated)
- 49g (19.4g sugars)
- 1 tbsp vegetable oil
- 1 onion, chopped
- 1 tbsp ginger garlic paste
- 1 tbsp mild curry powder
- 1 tsp ground turmeric
- 1 bay leaf
- 1 large floury potato, peeled and chopped into 2cm chunks
- 500ml fish, chicken or vegetable stock
- 200ml whole milk
- 300g skinless white fish and/or raw prawns, skinned and chopped into 3cm pieces
- 50g frozen peas
- Bunch coriander, chopped
- Finely grated zest 1 lemon
- 2 tbsp mango chutney
- Put a large pan with a lid over a medium heat and add the oil. Add the onion with a pinch of salt and cook for 5 minutes until they are just soft, then stir in the ginger garlic paste and cook for 2 more minutes.
- Add the curry powder, turmeric, bay leaf, potatoes and stock then cover the pan, turn down the heat and simmer for 10-15 minutes until the potatoes are tender.
- Add the milk, fish and peas and bring to the boil. Remove from the heat and leave the fish to finish cooking in the residual heat for a couple of minutes. Stir in the coriander, then season to taste with lemon zest, salt and black pepper. Serve with the mango chutney drizzled over.
We’ve used haddock and prawns here, but the chowder works with a variety of fish and seafood; use what’s sustainable and in season.
This is a great dish to scale up and feed larger numbers with – just double or triple the quantities as needed
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