Mormor’s curried fish soup with curry oil

Mormor’s curried fish soup with curry oil

Yuki Sugiura

As part of a wedding present, we were given something called “Viking Salt” by our friends, Hattie and Oli. It’s basically a salt flavoured with a mild curry and I put it on everything. It may seem a peculiar spice for the Scandinavians to lay claim to, but we have flirted with unusual flavours for hundreds of years, sourced on those far-flung Viking plunders and raids. We use them gently, as a way to lightly season and add subtle layers of depth. This chunky soup is a perfect example. My mormor (maternal granny) has been making it for as long as I can remember. She only uses curry powder in the soup itself, but I also like to make a fragrant oil, swirled through at the end. For a lighter soup, use milk instead of cream and add a dollop of crème fraîche.


Quantity Ingredient
1 teaspoon butter
2 onions, thinly sliced
1 leek, sliced
2 garlic cloves, very finely chopped
2 teaspoons medium curry powder
1 litre fish or vegetable stock
300g thick cod fillets, cut into chunks
300g salmon, cut into pieces
150g cooked frozen atlantic prawns, defrosted
250ml single cream
2 tablespoons cold-pressed rapeseed oil or olive oil
1 small bunch dill, roughly chopped, to serve
1 small bunch parsley, roughly chopped, to serve
chunky bread, to serve


  1. Melt the butter in a large saucepan, add the onions and sauté over a low heat for 5 minutes, without colouring. Add the leek and cook for another few minutes until softened, then add the garlic. Stir through 1 teaspoon of the curry powder and fry for another minute or so, until fragrant.
  2. Pour in the stock, bring to the boil, then reduce the heat – it should be just quivering. Add the white fish and salmon and poach for 5–8 minutes, then tip in the prawns and continue to cook for 3 minutes. Remove from the heat and stir in the cream.
  3. Heat the oil in a small frying pan and add the remaining curry powder. Fry for 1 minute or so until smoky and aromatic, then remove from the heat and tip into a bowl to cool slightly.
  4. Divide the soup between 4 bowls, drizzle over a little curry oil and sprinkle with the herbs before serving with chunky bread.
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