Curried Coconut-Seafood Soup (Seafood Rassa)
Hemant Oberoi uses seafood from India's West Coast for this bouillabaisse-likerassa. A cross between asoupand a curry, therassais spiked with coconut milk and laden with mussels andshrimp. Steamed basmati rice or warm naan—or both—are key for sopping up the rich, thick broth.More Indian Recipes
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Recipe Summary
Ingredients
Directions
Make Ahead
The fish soup can be refrigerated overnight. Rewarm; add the cilantro and lemon juice before serving.
Notes
Fresh curry leaves, which resemble small bay leaves and have an aromatic flavor, are available fromkalustyans.com.
Suggested Pairing
Zippy, lime-scented, dry Riesling is a good match for both the rich coconut milk and the exotic spices in this dish.