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Coconut Curry Fish & Sweet Potato Lentil Soup w/ Rice

Chef's Note:

Alexa Von Strolley


  • Serves: 4-6
  • Cook: 20-30 Mins
  • Ready In:

Ingredients

- 2 TBSP Olive Oil
- 1 TBSP Butter, Salted
- 1 TBSP Betapac Curry Powder 
- 1 TSP Scotch Bonnet, minced 
- 3 Stalk Scallion, minced 
- ¼ CUP Onion, finely diced 
- 1 TBSP Ginger, minced
- 1/2 TBSP Maggi Complete Seasoning
- 3 Cloves Garlic, minced 
- 3 Basa Fillet, Cubed, 1 ½”
- 2 Sweet Potato, peeled and cubed, 1 1/2” 
- ¼ CUP White Rum
- 4 CUP Low Sodium Vegetable Broth
- ¾ CUP Dried Lentils
- ½ TBSP Kosher Salt
- 1 TSP Black pepper 
- 14 oz Coconut Milk 
- 2 CUP Shredded Calaloo 
- 2 Cup Cooked Rice
- 1/3 Cup Cilantro, chopped, plus more for serving
- Greek Yogurt for serving
- Sumac for serving

Method

 In a large stock pot, add in oil and butter, bring heat to medium.

- When the butter melts add in the curry, allow to toast for 1 – 2 minutes or until fragrant.
- Add in the scotch bonnet, scallion, onion, ginger, and maggi complete, cook for 2 minutes, or until the onions have become translucent. 
- Add in the garlic, and the fish, increase the heat to medium high and continue to cook for 3 more minutes, or until the fish has browned, if the fish is giving trouble to flip over, leave it (it’s telling you it isn’t ready)
- Flip and cook for an additional 3 minutes on the other side, remove from pan to a plate and set aside.
- Reduce the heat back to medium, add in the sweet potato, and white rum, stir and allow the rum to reduce by half, about 2 more minutes.
- Add the broth and lentils, season with salt and black pepper.
- Bring to a boil, reduce to simmer, cover and allow to cook for 20 – 30 minutes, until the lentils are soft and the potatoes are tender.
- Add the fish back to the pot, stir in the coconut milk and callaloo, cook for 5 minutes, remove from heat and add the cilantro.
- To serve, divide rice among the bowls and ladle the soup over it, garnish with cilantro, yogurt and a sprinkle of sumac.