(serves 6 people)
1 small Onion
4 cloves Garlic
1 inch Ginger
Coconut oil to saute
1 table spoon Madras curry powder
1 teasppon Curcuma
1 tea spoon Cumin
2 tablespoons Flour
1/2 cup fresh Orange Juice
1/2 cup Coconut Milk
1/2 cup Coconut Cream
2 quart Chicken Stock
1 bunch ‘Fever Grass’
1 stick Cinnamon stick
2 pieces Star Anise
1 table spoon crushed Cilantro seeds
1 piece Orange ‘nailed’ with 8 cloves
Habanero pepper to taste (be careful)
8 oz Red Snapper Fillet

Dice and Saute 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 lumps of flour are gone. Tight a bunch of the lemon grass and hang it in the soup then 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 1/2 hour and then strain the broth. Slice the fish fillet in very thin slices and place them raw in 6 heated soup plates, pour the very hot soup on the fish and serve immediately. Instead of the fish fillet, 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 with a bowl of rice as a complete meal, however most of the time we serve a small portion with added vegetables as a starter in a multiple course menu.