South Indian Haddock and Corn Chowder

So in honour of Nanna & Pops’s safe arrival in Bangalore, we decided to have this, one of my favourites, for tea tonight. Nanna & Pops, otherwise known as Helen & Clive (Tom’s parents), are in India for a month as part of Helen’s work for her charity, East Meets West ( The charity supports many projects including work in slum schools in Bangalore, the building of a medical centre & supporting vulnerable women & children at a residential centre. 

They have arrived to hot temps, 30 degrees in the shade, which couldn’t be more different to here where we’ve had our first snow in two years! 

My favourite moment of the day was driving away from the house this morning & seeing Ollie twirling in the front garden, in PJs & open coat, catching snow flakes on his tongue. He was only two last time it snowed so it’s all new to him. 

This recipe is from one of my fav recipe books: Anjum Anand’s EAT RIGHT FOR YOUR BODY TYPE, and it’s absolutely delicious. Perfect comfort food for this weather, although the kids may beg to differ(!) 

South Indian Haddock and Corn Chowder

Serves 1 generously, can be doubled

30 minutes active time

  • 1-2 tsp. vegetable oil
  • ¼ tsp. mustard seeds
  • 5 fresh curry leaves (leave out if you don’t have them)
  • 1 green chilli, pierced with the tip of a knife (optional)
  • 3-4g ginger, finely chopped
  • 1 small clove of garlic, finely chopped
  • ½ small onion, chopped
  • 60g corn kernels, fresh or frozen and defrosted
  • 140g potatoes, peeled and cut into ¾” cubes
  • 60g smoked haddock fillet, skinned
  • 120g normal haddock fillet, skinned
  • 150ml coconut milk
  • 150ml water
  • ¼ tsp. garam masala
  • Salt and lots of freshly ground black pepper

Large handful of baby or whole leaf spinach (shredded if whole leaf)
Heat the oil in a small non-stick saucepan. Add the mustard seeds, once they splutter add the curry leaves, onion and chilli; cook until the onions are soft. Stir in the garlic and ginger and cook for a minute over a gentle heat or until the garlic is cooked. Add the water and bring to a boil. Add the potatoes and fresh corn (if using) bring back to a boil, cover and cook until the potatoes are soft. Mash a few pieces to help thicken the soup. Add in frozen corn and adjust the consistency of the soup, if  necessary, by adding a little extra water.

Adjust the seasoning, garam masala, coconut milk, tinned corn (if using), fish and spinach, cover and bring to a boil. Then simmer on a low flame for 3-4 minutes or until the fish is cooked and flakes easily. Season to taste and enjoy. 

Tom made this for us tonight, while I watched Call The Midwife with Daisy and found myself explaining what a breech-birth is. In hind-sight this is probably unsuitable viewing for a 7 year old…eek! 

Anyway, he made some changes to the recipe. He doubled the quantities & that was enough for four people. He added a whole tin of coconut milk instead of only 300ml, & he threw in some capers. Very tasty. Ollie was not so impressed. After a few mouthfuls he sidled off from the table & we found him in the living room where he claimed to be ‘tidying up’…..

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