Basa Fish Orzo Soup – Molagapodi & Sumac Indian Recipe

Last Updated on 2 months by Neha Deshmukh

Basa Fish Orzo Soup – Molagapodi & Sumac Indian Recipe

Introduction

Okay, let’s be real. Soup just feels like a hug in a bowl, doesn’t it? Especially when it’s packed with flavour and a little bit unexpected. I stumbled upon this Basa Fish Orzo Soup a few months ago while trying to use up some veggies and wanting something light yet satisfying. The combination of South Indian spices with the tangy sumac is just… wow. It’s become a regular in my kitchen, and I’m so excited to share it with you! It’s quick enough for a weeknight, but feels special enough for a cozy weekend meal.

Why You’ll Love This Recipe

This isn’t your average fish soup! It’s a beautiful fusion of flavours – the warmth of South Indian spices, the brightness of sumac, and the creamy richness of coconut milk. It’s healthy, comforting, and surprisingly easy to make. Plus, it’s a fantastic way to get a little extra goodness into your diet.

Ingredients

Here’s what you’ll need to create this flavour explosion:

• 1 tablespoon oil
• 3 garlic cloves, minced
• 2 carrots, chopped
• 1 handful green beans, trimmed and chopped
• 1 zucchini, chopped
• 2 cups vegetable/fish broth
• Salt to taste
• ?? cup orzo pasta (about 80-100g)
• 1 tablespoon molagapodi (South Indian spice mix)
• 1 tablespoon paprika
• 1 cup coconut milk (full-fat is best for creaminess!)
• 1 white fish fillet (basa), about 150-200g
• 1 teaspoon sumac, for garnish

Ingredient Notes

Let’s talk ingredients! A few little tips from my kitchen to yours:

• Molagapodi: A South Indian Spice Blend This is the star of the show! It’s a dry lentil-based spice mix from Karnataka, and adds a lovely nutty, spicy flavour. I’ll tell you more about it below.
• Basa Fish: A Mild & Flaky Choice Basa is a great option because it’s affordable and has a very mild flavour, which means it won’t overpower the spices. But feel free to swap it out (see FAQs!).
• Orzo: The Versatile Pasta Orzo looks like rice, but it’s actually a small pasta shape. It adds a lovely texture to the soup.
• Sumac: A Tangy Middle Eastern Spice Sumac has a beautiful lemony tang that really brightens up the soup. It’s a vibrant red colour too, which makes it look gorgeous!
• Coconut Milk: Creaminess & Flavor Full-fat coconut milk gives the soup a lovely richness. You can use light coconut milk if you prefer, but it won’t be quite as creamy.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Heat the oil in a saucepan over medium heat. Add the minced garlic and sauté for about 30 seconds, until fragrant. Don’t let it burn!
2. Toss in the chopped carrots, green beans, and zucchini. Sauté the vegetables for about 5-7 minutes, until they start to soften.
3. Pour in the vegetable or fish broth and add a pinch of salt. Bring to a simmer and cook for another 10 minutes, until the vegetables are tender.
4. Now for the flavour! Stir in the molagapodi, paprika, and orzo. Cook for about 8 minutes, stirring occasionally, until the orzo is almost cooked through.
5. Pour in the coconut milk and bring the soup back to a gentle boil. Gently add the basa fish fillet, cut into bite-sized pieces. Cook for just 2-3 minutes, until the fish is cooked through and flakes easily with a fork. Be careful not to overcook the fish!
6. Finally, sprinkle with sumac and serve warm. That sumac adds such a lovely pop of colour and flavour.

Expert Tips

• Don’t overcrowd the pan when sautéing the vegetables. Work in batches if necessary.
• Taste the soup as you go and adjust the salt and spices to your liking.
• For a richer flavour, use homemade broth.
• Gently poach the fish – overcooked fish is sad fish!

Variations

• Vegan Adaptation: Swap the fish for chickpeas or lentils for a hearty vegan version.
• Gluten-Free Adaptation: Use gluten-free orzo or substitute with rice.
• Spice Level Adjustment: Add a pinch of chilli flakes or a dash of cayenne pepper for extra heat. My friend, Priya, loves to add a finely chopped green chilli!
• Festival Adaptation (Maha Shivaratri/Sankranti – light, warming soup): This soup is perfect for Maha Shivaratri or Sankranti, as it’s light, warming, and nourishing. It’s a great alternative to heavier festival foods.

Serving Suggestions

This soup is delicious on its own, but you can also serve it with:

• A side of warm naan or roti for dipping.
• A sprinkle of fresh coriander (cilantro) for extra freshness.
• A dollop of plain yogurt for a cooling contrast.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop. The fish might become a little drier upon reheating, so it’s best enjoyed fresh!

FAQs

• What is Molagapodi and where can I find it? Molagapodi is a South Indian spice mix, typically made with lentils, dried red chillies, and other spices. You can find it at Indian grocery stores, or online. You can even make your own!
• Can I use another type of fish instead of Basa? Absolutely! Cod, halibut, or tilapia would all work well. Just adjust the cooking time accordingly.
• Is Orzo a type of rice? Nope! It looks like rice, but it’s actually a small pasta shape.
• Can I make this soup ahead of time? You can definitely make the soup base ahead of time (up to the point of adding the fish). Just add the fish when you’re ready to serve.
• What does Sumac taste like and can I substitute it? Sumac has a tangy, lemony flavour. If you can’t find it, you can substitute with a squeeze of lemon juice.
• How can I adjust the thickness of the soup? If you want a thicker soup, you can add a tablespoon of cornstarch mixed with a little cold water. If you want a thinner soup, add a little more broth.