Meen Puyabaise (Pondicherry Fish Soup)
A tomato-and-tamarind-tinged fish soup named after French bouillabaisse but rooted in Puducherry's own coastal spicing, popular in the town's Creole homes.
- Prep
- 20 min
- Cook
- 35 min
- Total
- 55 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 260 kcal
Equipment
- •Deep pot
- •Ladle
Nutrition
Per serving, approximate
- Calories
- 260 kcal
- fat
- 12 g
- carbs
- 8 g
- fibre
- 2 g
- protein
- 28 g
- calories
- 260 kcal
Instructions
- 1
Heat coconut oil in a deep pot. Add curry leaves and garlic, frying until fragrant.
- 2
Add the onions and green chillies. Cook until softened.
- 3
Stir in the tomatoes and turmeric. Cook until the tomatoes break down into a soft pulp.
- 4
Add the tamarind extract and 3 cups of water. Bring everything to a boil.
- 5
Add salt and crushed black pepper. Simmer for 10 minutes to let the flavours combine.
- 6
Slide in the fish pieces gently. Simmer on low heat for 10–12 minutes until just cooked through.
- 7
Turn off the heat. Let the soup rest for a few minutes so the fish stays tender.
- 8
Scatter chopped coriander leaves over the top and serve hot.
Chef's tips
Do not stir hard once the fish is in the pot, as the pieces can break. Fresh seer fish gives the best texture, and using just enough tamarind keeps the soup balanced rather than too sour.
Ingredient substitutions
- seer fish → pomfret
- tamarind pulp → lemon juice added at the end
Storage
Refrigerate for up to 2 days in a covered container.
Reheating
Warm gently on low heat without letting it boil hard.
Common mistakes to avoid
- •Overcooking the fish until it falls apart
- •Adding too much tamarind and overpowering the tomato base
Serving suggestions
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