This recipe is designed to feed a family, simply halve the recipe if you are only cooking for two.


For the Dumplings:

400g firm white fish

1 egg white

1 tsp cumin seeds, toasted*

1 tsp ginger, grated

Handful of coriander stalks and leaves, finely chopped

Pinch salt*


For the Soup:

3 Tbsp peanut oil*

5 cloves garlic, chopped

3 Tbsp ginger, grated

1 onion, diced

1 tsp turmeric*

½ tsp cinnamon*

2 red chillis, finely chopped (optional)*

1 tsp sugar*

400g tin chopped tomatoes

400ml tin coconut cream*

1 cup cooked long grain rice*

3 Tbsp lime juice*

Extra coriander leaves to garnish


*may not be included in your Riverside Market Box



Place all dumpling ingredients into a food processor and mix until smooth. Set aside.

To make the soup, heat oil over a moderate heat and add garlic, ginger, onion, cinnamon, turmeric, chillis and sugar. Cook without browning until onion is soft.

Add tomato, coconut cream and rice. Bring to the boil

Add spoonful’s of the dumpling mixture to the soup and simmer until the dumplings are cooked through. Add lime juice and season as required.

Serve in soup bowls garnished with coriander leaves.