Turmeric & Basil Fish Head Soup

Why people make this soup

One of the folk theories about why India — a country with notoriously varied hygiene conditions — reportedly showed lower community infection rates during certain outbreaks is the role of curry. Indian curries are built from a complex arsenal of spices: cloves, cinnamon, fennel, garlic, cumin, and, crucially, turmeric. Turmeric’s active compound curcumin has been the subject of extensive modern research for its powerful anti-inflammatory, antioxidant, and antimicrobial properties. It can slow bacterial growth and, along with garlic and other curry spices, is said to inhibit a large proportion of meat-borne bacteria. Inspired by this, Nourilo put together a soup combining fresh turmeric with basil and a meaty fish head — the result is aromatic, savoury, and warming. It is traditionally recommended for migraines, cold-related headaches, nasal congestion, and indigestion, while also supporting the body’s immune defences.

Method

1. Wash the turmeric root with skin on; slice into thin rounds.
2. Wash basil, pick leaves off stems.
3. Clean the fish head and pan-fry in a little oil until both sides are lightly golden.
4. In a pot, bring 1.8 L of water to a boil. Add the fish head and turmeric slices.
5. Cook over medium heat for 20 minutes.
6. Add the basil leaves and cook for a further 10 minutes.
7. Serve immediately — eat the fish head together with the soup.

Nourilo’s Tips

This soup has a lovely aroma and rich flavour. It is particularly helpful for cold-triggered headaches, digestive stagnation, and nasal congestion. If you cannot find fresh turmeric root, 2 teaspoons of turmeric powder stirred into the pot will do the job. Remember, this soup is not appropriate for qi-deficient or damp-phlegm types.