Is it possible to start the nesting phase at week 21 of pregnancy? Because I think I’m there, complete with the to-do list that I put things on after I’ve done them just for the thrill of crossing it off. Kitchen cupboards? Re-organized completely with the promise of more to come. Living room rug and lamp? Perfect for the bedroom. Tangled jewelry????? Re-use old Christmas decor for a necklace tree, of course. This doesn’t have much to do with cooking except for a new, possibly-permanent addition to our kitchen, which is the table photographed under the bowl of soup. We found it in Sri Lanka, shipped it here and for several months it’s been in the living room waiting for its corner of the kitchen.
Then nesting came along, and we finally put it in its place. We’ll see if it stays, but in the mean time, I enjoy looking at the splash of colours. When summer is here, it will be a perfect place to have a late-morning breakfast.
In the mean time, it is busy holding my fish soup.
As previously mentioned, fish is now a prominent part of my weekly meals, so I try to find different ways to eat it to keep my cooking life and eating life more interesting. I turned to Taste for a recipe and found a basic one that sounded good but revamped it quite a bit. I loved the way it turned out and ate it for lunch or dinner for four days in a row. Making it again as a vegetarian dish will be easy, but the fish added a wonderful flavour to it.
- Curried Fish Soup heat oil in a large pan, add a nicely chopped white onion to it. Once the onion is fragrant and soft, toss in a bit of curry powder (the flavour you get from the soup is somewhat dependent on the type of curry powder you use – I used a Madras Curry powder and a Jaffna Curry powder) and lentils.
- This is where I deviated a bit from the original recipe, which calls for powdered mashed potatoes as a thickener (the kind you buy in a tin and then turns into real potatoes later on). I skipped that and poured in a red lentils instead. The quantity will depend on how thick you want the soup to be. Keep stirring to let the flavours mix together for a minute or two, then add water – a litre to two litres, depending on the quantity of spices and lentils. Also add some vegetable bouillon. Bring to a boil and then simmer until the lentils are mostly cooked.
- Add a can of drained chickpeas (or two, depending on the quantity) and chopped tomatoes. I also added some left over potatoes we had in the fridge.Check the seasoning and see if it needs anything else – typical flavours that complement a fish curry could be a bit of lemon, tamarind, or just more salt, pepper or chili.
- For the final five minutes, chop white fish into reasonable-sized pieces (I used cod), and toss into the soup. When the fish is cooked, take it off the heat. Watch this carefully as overcooked fish will go to pieces.
- I didn’t have coriander, but I think it would have finished the taste of the soup off nicely. A dollop of yogurt or creme fraiche is also a tasty topping.