Recipe source: Gordon Ramsay:

The Cristang have their own version of this well known soup/stew but not a recipe I can locate. Gordon Ramsay's version published in the Times Online is  a fairly reliable likelihood of an outstanding product.

There are countless recipes for this classic soup, which became popular during the colonial days. Some versions use cream instead of coconut milk; others include fish or chicken. Ramsay's version packs a slight punch from the liberal use of fresh ginger and curry powder. Both of these allow a variation.

  • 25g butter
  • 2 onions, peeled and chopped
  • Sea salt and freshly ground black pepper
  • 3 tbsp tomato purée
  • 2 tbsp mild curry powder
  • 2 tbsp plain flour
  • 2-3 tbsp grated ginger
  • 1 grated green apple
  • 300ml chicken stock
  • 400ml tin of coconut milk
  • 50g cooked rice
  • Small bunch of coriander, leaves only
  • Few tbsp sour cream (or double cream), to garnish
  1. Melt the butter in a pan and add the onions and some seasoning. Sweat the onions for 3-4 minutes, until they begin to soften.
  2. Add the tomato purée, curry powder and flour. Cook for 2 minutes, stirring frequently, until fragrant. Add the ginger and apple and stir over a high heat for a few minutes.
  3. Deglaze the pan with the stock, scraping the bottom of the pan with a wooden spoon to remove the sediment. Add the coconut milk and simmer until thickened. Add the rice and heat through. Season to taste.
  4. Ladle into bowls and garnish with coriander leaves and a few swirls of sour cream.