A creamy fish chowder made with leftover Tawa Machi and spicy potatoes (leftover samosa filling).
Tawa Machi, about 1 1/2 cups of fish torn into chunks. My husband had the awesome suggestion of turning it into a chowder. I accepted his challenge and this is the delicious chowder that resulted.
1/4 cup butter
1/2 tsp cumin seeds
1 medium onion, chopped
1/4 cup flour
1 14 oz. can chicken broth
*leftover samosa filling
2 cups 2% milk
1/4 cup cream cheese, optional
**left over Tawa Machi
salt and pepper to taste
Garam masala and red chilli powder for garnish
*The leftover samosa filling is roughly mashed potatoes with peas and spiced with cumin seeds, green chillies, chili powder, garam masala, cilantro, and turmeric. My next post will be about samosas, a recipe I got from With Love from Mom's Kitchen.
**The Tawa Machi is sea bass marinated with a paste of ginger, garlic, turmeric, chilli, garam masala, and coriander powder. Then pan fried.
Heat butter in a large pot until melted. Add cumin seeds and cook until they begin to sputter.
Add the onions and cook, stirring, until softened. Then add flour and cook, while stirring, for a couple of minutes (creating a roux).
Pour in the chicken broth and bring to a simmer. Add samosa filling, milk, and cream cheese (the cream cheese was just something I found in my fridge and just tossed it in to add more creaminess), reduce temperature to low and wait until soup comes back to a simmer.
Last (once the chowder comes to a simmer and is thickened), add the fish until it gets heated through.
If the chowder isn't the thickness you like you can thicken it with a slurry of cornstarch (about 1 heaping tsp cornstarch dissolved in about 1-2 Tbsp water) added a small amount at a time until as thick as you like. If it's too thick add more milk.
Makes 4 servings. Serve with a sprinkle of garam masala and chili powder on top. It is also great with crackers crumbled in it too.
If you would like to make this chowder without having the already spiced fish and potatoes, just add chillies, garlic and ginger before the onion, and then add turmeric, coriander, and garam masala when you add the liquid. The turmeric gives the chowder a deep yellow color and all of the spices add a deliciously different flavor to the chowder. I thought about making this with coconut milk, I think that would be a nice flavor too. Maybe next time.