Indian Spicy Noodle Fish Soup Recipe

Serves/Makes: 4

Ingredients:

  • 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

  • Garnishes:
  • 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)
How to cook Indian Spicy Noodle Fish Soup:
  • 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.

Note:

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 (more Sardines recipes)
Preparation Method: Soup/Stew (more Soup/Stew recipes)
Cuisine: Indian (more Indian recipes)

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