For the eel, sweat down onion and garlic in a little oil in a saucepan
Over a medium heat. Season with salt and pepper and add diced carrot and potatoes. Sprinkle over curry powder and cook for 2 minutes. Add fish stock and eel and poach on a low simmer for 5 mins.
For the dumplings, combine flour and baking powder in a bowl. Add two eggs and stir through. Season well with salt and pepper and add chopped coriander. Gradually add water and combine well to form dough. Roll approximately a dozen little balls. Place in stock and cook for 10mins.
Ladle into bowls and serve garnished with parsley.