How to cook Indian Spicy Noodle Fish Soup
- 1 (7-ounce) can sardines or herrings, boned
- 2 tablespoons canola or sesame oil
- 2 teaspoons garlic puree
- 8 tablespoons onion puree
- 1 teaspoon nga-pi (shrimp paste)
- 1 to 6 (to taste) fresh green hot peppers, chopped
- 3 tablespoons chickpea flour (besan)
- 3 tablespoons flaked coconut, ground to a powder
- 1 (8-ounce) can bamboo shoots
- Akhni stock or water
- Juice of 2 lemons
- Salt to taste
- 4 ounces egg noodles or rice vermicelli, soaked
- Hard boiled egg slices
- Chopped scallion
- Chopped fresh cilantro leaves
- Watercress or mustard and cress
- Tiny prawn pakoras (lentil flour fritters)
- Julienne of bell peppers (red, green, or yellow)
- Heat the oil, and fry the garlic for 1 minute, then add the onion and fry for 3 minutes. Add the nga-pi and mash and fry for 2 minutes, followed by the hot pepeprs for 2 minutes.
- Mix the chickpea flour and coconut powder with enough water to make a thick paste. Add to the pan and stir over heat until it will thicken no more.
- Transfer to a saucepan. Break the fish up, and add it and juice. Add chopped bamboo shoots and the liquid from the can.
- Add the lemon juice and salt to taste, stir well and reheat.
- For serving, put some noodles in a plate, pour hot soup on top and garnish with chopped scallion, chopped fresh cilantro leaves, watercress or mustard, cress, tiny prawn pakoras, and julienne of bell peppers; finish with a few hard-boiled egg slices.
The Indian name for the Spicy Noodle Fish Soup recipe is Mohinga
This recipe for Indian Spicy Noodle Fish Soup serves/makes: 4
The Indian Spicy Noodle Fish Soup (Mohinga) recipe is adopted from The Homestyle Indian Cooking by Pat Chapman 1998.
Main Ingredient: Sardines
Preparation Method: Soup/Stew