Curried fish chowder

6 servings

Ingredients

Quantity Ingredient
1 tablespoon Margarine
1 large Onion
1 clove Garlic
1½ tablespoon Curry powder
6 cups Chicken-Vegetable Stock
1 pounds Potatoes
½ pounds Carrots
3 slices Lemon peel
2 smalls Dried red chillis
1 pounds Rock
¼ cup Spring Onions
1 cup Natural Yoghur
1 Lemon

Directions

Add a little zest to traditional fish chowder: season it with curry poweder, fresh ginger and hot chiles. Spring Onions and tangy yoghurt top this one bowl entree.

Per Serving:

246 calories 6g total fat 1g saturated fat 29mg cholesterol 28g carbohydrates 21g protein 1120mg sodium Preparation Time: 15 minutes Cooking Time: 35 minutes Preparation:

chop the onion, mince the fresh ginger, mince or press the garlic clove, ctu the potatoes (unpeeled) into ½" cubes. Cut the carrots into ½" cubes. Cut the lemon rind into strips ½ * 4". Cut the rock into ½" cubes. Thinly slice the spring onions. Cut the lemon into wedges.

Melt the margarine in a 5 to 6 quart pan over medium high heat. Add the onion, garlic and ginger, cook, stirring occasionally, until onion is soft (about 7 minutes). Add curry powder; stir for 2 minutes. Add broth, potatoes, carrots, lemon peel and chiles; bring to a boil over a high heat. Reduce heat, cover and simmer until potatoes are tender when pierced (about 20 minutes) Add fish. Cover and simmer until fish is opaque (about 2 minutes). If desired, remove and discard chillis. Ladle soup into a tureen and sprinkle with spring onions; top with yogurt. Serve with lemon wedges.

Submitted By KAZ LANGRIDGE On 07-01-95

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