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.
Ingredients:
- 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
Method:
- 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.
- 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.
- 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.
- Ladle into bowls and garnish with coriander leaves and a few swirls of sour cream.
