Seafood Curry Soup Recipe

About this recipe

A hearty pescatarian dinner featuring shrimp and salmon in a creamy, spiced broth with fresh vegetables. Perfect for solution seekers looking for a flavorful and satisfying meal.

Ingredients

• 35 g Foodie Puppies Freeze Dried Shrimp Snack
• 100 g Sambar Onion Peeled
• 500 g Carrot
• 400 g Pastazara Finely Chopped Tomatoes
• 2 Pieces Red & Yellow Bell Pepper - Protected Cultivation
• 1 Combo Fortune Rice Bran 870G & Mustard Oil 1L Pouch
• 50 g Sakthi Curry Powder
• 48 x 250 ml Bisleri Packaged Water - Pack Of 48
• 100 g Catch Sprinklers - Iodized Table Salt
• 1 pc (50 g) On1Y Pepper Grinder
• 250 ml Amul Whipping Cream
• 100 g Habanero Hot Sauce

Instructions

1. 1. Shell the shrimp and set the meat aside. Crack the shells for use in the stock.
2. 2. In a large pot, heat 2 tablespoons of mustard oil over high heat and fry the shrimp shells for 2-3 minutes until aromatic.
3. 3. Add 1/2 chopped Sambar onion and 2 teaspoons of curry powder to the pot. Stir and cook for another 2 minutes.
4. 4. Pour in 4 1/3 cups of Bisleri packaged water and season with 1 teaspoon of salt and 1/2 teaspoon of pepper. Bring to a boil, then reduce the heat and simmer for 1 hour.
5. 5. Strain the stock into another pot, discarding the solids, and bring the strained stock back to a boil.
6. 6. Add 2 chopped carrots, 4 diced tomatoes, and 1 diced bell pepper to the pot. Simmer for 10-15 minutes until the vegetables are tender.
7. 7. Stir in 9 tablespoons of Amul whipping cream and bring the soup to a gentle boil. Remove from heat.
8. 8. Add the reserved shrimp meat to the soup and let it stand for 5 minutes to warm through.
9. 9. Season the soup to taste with additional salt, pepper, and 1 teaspoon of hot sauce before serving.