Curry & Coconut Soup w/ Snapper
INGREDIENTS
- 1 small Onion
- 4 cloves Garlic
- 1 inch Ginger
- Coconut oil to sauté
- 1 table spoon Madras curry powder
- 1 teasppon Curcuma
- 1 tea spoon Cumin
- 2 table spoon Flour
- ½ cup Fresh orange juice
- ½ cup Coconut milk
- ½ cup Coconut cream
- 2 quart Chicken stock
- 1bunch ‘fever grass’
- 1 stick Cinnamon stick
- 2 piece Star anise
- 1 table spoon Crushed Cilantro seeds
- 1 piece Orange ‘nailed’ with 8 cloves
- Habanero pepper to taste (Be care full)
- 8 oz Red snapper filet
PREPARATION
Dice and Sauté the vegetables in a stock pot and let them simmer for about 10 minutes.
They should become slightly browned.
Add the curry spices and continue to simmer for 5 more minutes, than add the flour and cook for 5 more minutes.
Pour in the liquids while stirring with a whisk, make sure all the lumbs of the flour are gone.
Tight a bunch of the lemon grass and hang it in the soup than add the cinnamon stick, star anise and crushed cilantro seeds. This is the time to add your habanero pepper if you prefer a spicy version of the soup
Take one orange and stick 8 cloves in it, then place it in the soup.
Allow to boil for at least half and hour and than strain the broth.
Slice the fish filet in very thin slices and place then raw in 6 heated soup plates, pour the very hot soup on the fish and serve immediately.
Instead of the fish filet, chicken can be used, however it is advised to first grill the chicken and not to add it raw to the soup.
This soup can be served wtht a bowl of rice as a complete meal, however most of the time we serve a smaller portion with just with some added vegetables as a starter in a multiple course menu.
This was the best holiday ever! 
