Fish Dumplings in Coconut, Tomato and Cinnamon
2015-05-19 20:02:33
Serves 5
An incredibly easy and totally tasty main meal that everyone loves - even fussy Maisie!
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Total Time
1 hr
For the dumplings
- 400g white fleshed fish
- 1 egg white
- 1 tsp cumin seeds
- 1 tsp finely chopped ginger
- 1/2 cup coriander leaves + stalks
- 1/2 tsp salt
For the soup
- 3 tbs Peanut oil
- 5 cloves Garlic, finely chopped
- 3 tbs Ginger, finely chopped or grated root
- 1 Onion, finely chopped
- 1 Cinnamon Quill
- 1 tsp Ground Turmeric
- 2 Red Chillies, finely sliced
- 1 tsp Honey
- 400g Tinned Tomatoes
- 400ml tin Coconut Milk (or fresh)
- Juice of 2 or 3 Limes
- Handful Fresh Coriander
Instructions
- For the dumplings: Put all the ingredients into a food processor and whizz together.
- Mould the mixture into small balls using 2 teaspoons, they should be a bit smaller than a ping pong ball.
- Now youve finished the messy bit, set them aside for a while and get on with the soup...
- Heat the oil and sauté ALL dry ingredients until soft - slowly cooking onions and spices at this stage really improves the flavour.
- Add all the liquids and bring to the boil.
- When the soup/stew tastes good (season accordingly) its ready for the dumplings.
- Drop the fish dumplings carefully in and simmer them gently for 5 mins in the soup until cooked through. They do not take long to cook.
- Add the lime juice and fresh coriander add the end and serve with rice. Enjoy!
Notes
- This recipe comes from Karyns friends in New Zealand, they have a web site full of tempting super healthy recipes: wildhealthfood.com.
- We love eating this in a bowl over rice, but it can be eated as it is or just with bread - a cumin seed rye would go well.
Wildhungry http://www.wildhungry.co.uk/