2 tbsp butter
1 large onion, chopped
2 tbsp minced fresh ginger
1 clove garlic, pressed or minced
1 1/2 tbsp curry powder
6 cups chicken broth
1 lb thin-skinned potatoes, cut in 1/2-inch cubes
1 large carrot, peeled and cut in 1/2-inch cubes
3 strips lemon peel, yellow part only
2 small dried hot red chilis
1 pound skinned firm white fish fillets, cut into 1/2-inch cubes
For serving:
1/4 cup thinly sliced green onions
1 cup plain yogurt
1 lemon, cut in wedges
Using a 5 – 6 quart saucepan, melt the butter and add the onion, ginger, and garlic. Sauté over medium heat until onion is limp, about 5 minutes.
Add the curry powder and cook, stirring, 1 – 2 minutes.
Add broth, potatoes, carrot, lemon peel, and chilies; bring the soup to a boil. Cover and simmer until the potatoes are just tender, about 20 minutes.
Add the fish, cover and simmer until the fish is opaque in the thickest part, 2 – 3 minutes longer. Discard the chilis.
Serve the green onions, yogurt and lemon wedges on the side.
1989 Very good.