Athrak Soup

Paste

• 5cm piece of fresh ginger, roughly chopped
• 1 fresh chilli, chopped
• 3 cloves of garlic
• 200g of tinned tomatoes
• 200ml water

Masala

• 1 tsp cumin seeds
• 1 tsp salt
• ½ tsp turmeric
• 1 tsp garam masala

Garnish

• handful of fresh coriander, chopped
• ginger julienne

Method

Paste

1. Put all the ginger, chilli, garlic, into a blender and blend to a paste. Then add the tomatoes and water.

Masala

1. Heat the oil in a pan and add cumin seeds and fry for a few seconds until they pop and become fragrant but be careful as they burn very quickly.
2. Add paste very carefully as it will spit. Bring to the boil and then reduce the heat to a simmer.
3. Add salt, turmeric, garam masala and leave to simmer for a few minutes. It will be a fairly liquidy consistency.
4. Check the seasoning and adjust to taste.

Garnish

1. Remove from the heat, stir in the fresh coriander, and top with a sprinkle of ginger strips. Serve in a bowl with some buttered roti.