Recipe - Peppered Tamarind Broth

2 One half tablespoon Tamarind pulp
5 cup Chicken Stock,Canned or
Prepared
2 teaspoon Coriander Seed
2 teaspoon Cumin Seed
2 tablespoon Unsalted Butter
7 Shallots,Minced
3 Cloves Garlic, crushed
1 tablespoon Ginger,grated
1 One half teaspoon Fenugreek, ground
Salt to taste
Three fourths teaspoon Sugar, or to taste
1 teaspoon Vegetable Oil
2 Chili Peppers,Red,Hot,dried;
seeded/cut in One half in
Three fourths teaspoon Mustard Seed
Cilantro,Fresh,leaves for
garnish

1. Cook tamarind pulp in Three fourths 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 57
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@AOL.COM

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.
This

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.