|2½ tablespoon||Tamarind pulp|
|5 cups||Chicken Stock,Canned or Prepared|
|2 teaspoons||Coriander Seed|
|2 teaspoons||Cumin Seed|
|2 tablespoons||Unsalted Butter|
|3||Cloves Garlic, crushed|
|1½ teaspoon||Fenugreek, ground|
|Salt to taste|
|¾ teaspoon||Sugar, or to taste|
|1 teaspoon||Vegetable Oil|
|2||Chili Peppers,Red,Hot,dried; seeded/cut in 1/2 in|
|¾ teaspoon||Mustard Seed|
|Cilantro,Fresh,leaves for garnish|
1. Cook tamarind pulp in ¾ cup boiling stock off the heat for 15 minutes.
Stir & mash with a fork to dissolve. Strain through a fine strainer into a bowl, pressing on the solids with the back of a wooden spoon to extract all the liquid. Set aside.
2. Toast the coriander & cumin seeds in small skillet over medium heat about 2 minutes. Grind in spice or coffee grinder to somewhat coarse grind.
3. Melt butter in medium saucepan over medium heat. Add shallots & cook until translucent, about 3 minutes. Add garlic & ginger & cook for 2 minutes. Add ground coriander & cumin, black pepper & fenugreek & stir 1 minute. Add tamarind liquid & remaining stock & bring to simmer. Simmer 5-7 minutes. Remove from heat & season to taste with salt & sugar.
4. Heat oil in small skillet over medium heat. Add chiles & mustard seeds & cook, covered, until the mustardseeds pop, about 2 minutes. Stir into soup & simmer 2 more minutes. Remove from heat & let stand 10 minutes. Serve in small cups, garnished with cilantro.
Recipe By : Terrific Pacific Cookbook Posted to FOODWINE Digest 23 November 96 Date: Sat, 23 Nov 1996 21:22:32 -0500 From: Randee Fried <Noellekk@...> NOTES : Asian believe there is nothing like a tart, spicy beginning to a meal to tease the appetite, tantalize the palate, & aid digestion. This spiky
tamarind broth, called Rassam (which simply means broth) is of South Indian provenance. The recipe was given to me by a dignified elderly Tamil man we encountered on an agternoon stroll through the Indian quarter of Peneng.
is a soup that is supposed to be drunk rather than eaten with a spoon, so offer small cups of this delicious brew to your guests before proceeding to dinner.
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