Steamed white fish with chermoula and mulligatawny soup

4.5 2 ratings

Prep. 15 min

Total 1 h

6 portions

Ingredients

Chermoula

fresh coriander leaves and stalks
90 g
fresh parsley leaves and stalks
25 g
garlic cloves
2
ground cumin
¾ tsp
paprika
¾ tsp
dried chilli flakes
¾ tsp
freshly squeezed lemon juice
45 g
extra virgin olive oil
45 g
sea salt
¼ tsp
ground black pepper
¼ tsp
whole snapper tropical, gutted and cleaned (approx. 500 g each)
3

Mulligatawny style broth

onion cut in half
100 g
fresh ginger cut into pieces
3 cm
garlic cloves
2
fresh green chilli deseeded, cut in half
1
garam masala
1 tbsp
ghee
20 g
ground black pepper
1 tsp
sea salt
1 tsp
Vegetable stock paste (see Tip)
60 g
water
1200 g
cinnamon quill
½
almond meal
30 g
chickpea (besan) flour
1 tbsp

Chermoula fish

potatoes cut into cubes (3 cm)
650 g
fresh coriander leaves only
20 g
freshly squeezed lemon juice
20 g
coconut cream
150 g
fresh dill leaves only, to serve

Difficulty

easy

Nutrition per 1 portion

Sodium 592.9 mg

Protein 58.9 g

Calories 2538.4 kJ / 606.7 kcal

Fat 25.5 g

Fibre 12.7 g

Saturated Fat 9 g

Carbohydrates 39.2 g

Like what you see?

This recipe and more than 100 000 others are waiting for you!

Register for our 30-day free trial and discover the world of Cookidoo®. No strings attached.

Sign up for free More information

Also featured in

Manifesto 202 Recipes
Australia and New Zealand

Nourish 29 Recipes
Australia and New Zealand

You might also like...

Shrimp, Tofu & Egg Casserole

25 min

Rice Wine Chicken

1 h 50 min

Authentic Pad Thai

40 min

Egg and bacon breakfast baguettes

25 min

Pasta and mushroom soup with chicken involtini

1 h 15 min

Tomato and mushroom spaghetti

30 min

Tropical mocktail

10 min

Melon and cucumber sour mocktail

15 min

Easy chicken congee with Chinese sausage and mushrooms

35 min

Garlic and sage mash

30 min

Orange Oolong Biscotti

1 h 30 min

Mango sago pudding

35 min