This hot and zesty Southern Indian soup is a warming crowd-pleaser that makes for a tasty lunch on a chilly day.
Ingredients: (Serves 4).
2 white onions – finely chopped
5g x Fresh Curry Leaves
2cm piece of fresh ginger
2 cloves of garlic
1 green chilli – chopped and de-seeded
Mustard seeds (Half teaspoon)
Cumin seeds (Half teaspoon)
Ground coriander (Half teaspoon)
2 x 400g tins of chopped tomatoes
1 x 400g tin of coconut milk
To begin with pound the onions with the curry leaves and the chilli and garlic to form a smooth paste. Warm the mustard seeds and cumin seeds in olive oil in a large casserole pan and toast until golden then add the onion, chilli and garlic mixture.
Cook the mixture for about 5 minutes until golden brown then de-glaze the pan with the tomatoes. Add the turmeric and coriander and cook for 1 minute before adding 400ml of water, the coconut milk and juice of both limes.
Cook for 15 minutes until the flavours are melded and serve in warm bowls garnished with fresh coriander.