Post by Peter on Jun 23, 2016 20:16:20 GMT 10
FRAGRANT & SPICY TOMATO SOUP
This can be made just from prep-cupboard ingredients if you like.
Serves 2-4 (or just me on a good day).
1st stage ingredients:
4 tbsp vegetable/peanut/rice bran oil
1 tsp ground black pepper
2 tspn cumin seeds
1 tsp mustard seeds
1 tspn asafoetida
(see here: en.wikipedia.org/wiki/Asafoetida - dried onion flakes would be a decent alternative if you don't have this)
4 whole dried red chillies (I use about 8 of the hot ones)
6-12 curry leaves
½ tspn ground turmeric
4 garlic cloves (or dried equivalient)
2nd stage ingredients:
1 bottle tomato pasata (without herbs)
Juice of 3 lemons (or to taste) – bottled lemon juice is okay.
1 cup water
Salt, to taste
Garnish/extras(optional):
Fresh coriander leaves
Sliced fresh chillies, with or without seeds to taste
Flatbread/naan/other
Process:
Heat oil over a medium-high heat . Add all 1st stage ingredients and cook until the mustard seeds pop and the chillies turn black.
Add the 2nd stage ingredients, bring to a boil, then simmer for 10 minutes or until bitterness is reduced. Pass through a sieve if desired into a pyrex jug, then pour into the serving vessel of your choice.
I usually drink this from a mug, but use a bowl if you prefer. This is amazing as a dipping/cooking sauce for prawns, phenomenal as a base for chilli mussels (sieve the soup, bring to a boil, add mussels and cover. Cook until mussels are open. Normal mussel safety applies), and I reckon it would also work well with chicken & white fish.
This can be made just from prep-cupboard ingredients if you like.
Serves 2-4 (or just me on a good day).
1st stage ingredients:
4 tbsp vegetable/peanut/rice bran oil
1 tsp ground black pepper
2 tspn cumin seeds
1 tsp mustard seeds
1 tspn asafoetida
(see here: en.wikipedia.org/wiki/Asafoetida - dried onion flakes would be a decent alternative if you don't have this)
4 whole dried red chillies (I use about 8 of the hot ones)
6-12 curry leaves
½ tspn ground turmeric
4 garlic cloves (or dried equivalient)
2nd stage ingredients:
1 bottle tomato pasata (without herbs)
Juice of 3 lemons (or to taste) – bottled lemon juice is okay.
1 cup water
Salt, to taste
Garnish/extras(optional):
Fresh coriander leaves
Sliced fresh chillies, with or without seeds to taste
Flatbread/naan/other
Process:
Heat oil over a medium-high heat . Add all 1st stage ingredients and cook until the mustard seeds pop and the chillies turn black.
Add the 2nd stage ingredients, bring to a boil, then simmer for 10 minutes or until bitterness is reduced. Pass through a sieve if desired into a pyrex jug, then pour into the serving vessel of your choice.
I usually drink this from a mug, but use a bowl if you prefer. This is amazing as a dipping/cooking sauce for prawns, phenomenal as a base for chilli mussels (sieve the soup, bring to a boil, add mussels and cover. Cook until mussels are open. Normal mussel safety applies), and I reckon it would also work well with chicken & white fish.
