- 500 g (1 lb) ripe tomatoes, blanched, skins removed or 1 can whole tomatoes
- 1¼ litres (5 cups) water
- ½ teaspoon turmeric powder
- 1 teaspoon ground cumin
- ½ teaspoon chilli powder
- 3 cloves garlic, ground to a paste
- 2 cm (1 in) ginger, ground to a paste
- 1½ teaspoons salt
- 2 tablespoons oil
- 2 small cinnamon sticks
- 5 cardamom pods
- 5 cloves
- 1 teaspoon fennel
- 1 onion, thinly sliced
- 2 sprigs curry leaves
- 40 g (¾ cup) chopped coriander leaves
- 1 spring onion, chopped
1 In a large pot, place the tomatoes, water, turmeric, cumin, chilli, garlic, ginger and salt. Bring to a boil and simmer for 15 minutes.
2 Meanwhile, heat the oil in a wok or skillet. Stir-fry the cinnamon, cardamoms, cloves and fennel until aromatic. Add the sliced onion and curry leaves, and stirfry for another 2 minutes until the onion is translucent. Transfer to the soup.
3 Boil the soup for a further 5 minutes. Remove from the heat and garnish with the coriander leaves and spring onion.
This soup is equally delicious served with rice or bread. To prepare Spicy Fish Head Soup, add approximately 500 g (1 lb) fish head, chopped into large pieces, to the soup together with the fried spices in Step 2. Boil for 10 minutes or until the fish is cooked.
Serves 4
Preparation time: 25 mins
Cooking time: 20 mins
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