South Indian haddock and corn chowder

By: Anjum Anand
From: Eat Right For Your Body Type
Serves: 1
Photographer: Lisa Linder

I have always loved chowders – big bowls of creamy, smoky, comforting deliciousness. However, Ayurveda is very vocal about not mixing dairy with animal proteins so I have made this chowder with coconut milk instead and spiced it up a little to complete the Southern Indian touch. This soup is good for vata and pitta (leave out the chilli), served with a hunk of bread (buttered if you are vata). It is also light enough to be eaten by those with a kapha imbalance as long as you don’t serve it with anything else.

Ingredients

Quantity	Ingredient
1-2 teaspoons	vegetable oil or ghee, (kapha 1 teaspoon, pitta 1 1⁄2 teaspoons, vata 2 teaspoons)
1/2 teaspoon	mustard seeds
5	fresh curry leaves, (optional)
1/2	small onion, peeled and chopped
1	green chilli, pierced with the tip of a knife, (optional)
150ml	coconut milk
150ml	water
150g	potatoes, peeled and cut into 2 cm cubes
60g	corn kernels, fresh or frozen and defrosted
lots	freshly ground black pepper
60g	smoked haddock fillet, skinned
120g	unsmoked haddock fillet, skinned
large handful	baby spinach
or large handful	whole leaf spinach, shredded
	salt

Method

Heat the oil in a small non-stick saucepan. Add the mustard seeds; once they splutter, add the curry leaves, onion and chilli. Cook for 40 seconds, then add the coconut milk and water and bring to a boil. Add the potatoes and fresh corn (if using), bring back to a boil, cover and cook until the potatoes are soft. Mash a few pieces to help thicken the soup. Add in the frozen corn (if using) and adjust the consistency of the soup, if necessary, by adding a little extra water from the kettle.
Adjust the seasoning, add the fish and spinach, cover and simmer on a low heat for 3–4 minutes or until the fish is cooked and flakes easily.

Tags:: health; diet; ayurvedic; ayurveda; weightloss

South Indian haddock and corn chowder

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