Recipe: Curried Fish Soup

Recipe: Curried Fish Soup

Wow, can you believe how the year has flown – it’s almost Easter.  Don’t believe me? Just look at the endless rows of Easter eggs and hot cross buns in your local supermarket.

Curried Fish Soup Recipe

East Coast Radio listener Angela Saville, sent in a simple, yet different way to enjoy fish (with a little twist).  

Curried Fish Soup

1 can (425g) Lucky Star Middle cut

Oil for frying

1 onion sliced

1 celery finely sliced

1 carrot peeled and sliced

1-2 potatoes peeled and cut into cubes

2 cloves of garlic crushed

2 tsp (10ml) curry powder

½ tsp (3ml) turmeric powder

½ tsp (3ml) ground ginger

1 can (410g) chopped tomatoes

4 cups (1L) fish stock or water

Salt and milled pepper


•             Drain fish and reserve liquid.  Break fish into chunks and discard bones.

•             Heat a little oil in a saucepan and fry onion, celery, carrot, potatoes and garlic.

•             Stir in curry powder, turmeric and ginger.

•             Add tomatoes, reserved liquid and stock (or water).

•             Season, cover and simmer for about 15 minutes, or until vegetables are soft.

•             Add fish and heat through before serving.


Serves 4-6

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