Lentil Curry Soup with Red Snapper Skewers

Ingredients

• 1 large onion
• 2 cloves garlic
• 1 thumb-sized piece ginger
• 3 tbsp Rapeseed oil
• 200 g red lentils
• 1 tbsp Yellow curry paste
• 2 oranges (zest and juice)
• 600 ml Vegetable Broth
• 400 ml coconut milk
• Salt
• Pepper
• coriander (ground)
• coriander leaves
• 400 g Red Snapper fillet
• 2 tbsp lemon juice
• 1 tbsp fennel seeds (coarsely crushed)
• 1 tbsp coriander seeds (coarsely crushed)
• 1 tbsp Pul Biber
• 4 tbsp rapeseed oil
• 4 long wooden skewers

Instructions

1. 1.

   Soup: Peel, finely dice onion, garlic, and ginger. Heat rapeseed oil, sauté all together, add lentils and stir briefly, then fold in curry paste, toast, deglaze with orange juice and broth. Cover and simmer until lentils break down, then puree and whisk in coconut milk. Season with salt, pepper, coriander seeds and orange zest. Rinse coriander leaves, pat dry, pluck leaflets from stems, set a few aside for garnish, finely chop the rest and stir into soup.

2. 2.

   Fish skewers: Wash and pat dry fish, cut lengthwise into strips, drizzle with lemon juice, toss in spices. Thread fish strips onto four skewers, heat rapeseed oil in a wide pan and sear skewers 2 minutes each side. Use a hand blender to froth soup, ladle into bowls, add one skewer per bowl, garnish with remaining coriander leaves.