Malagasy-inspired Spicy Tomato Soup

Ingredients

In this Malagasy-inspired version, we have incorporated the unique flavors of Malagasy cuisine by adding cloves, ginger, and black pepper to the traditional South Indian Rasam recipe. The use of tamarind pulp and fresh curry leaves further enhances the taste and aroma, giving it a distinct Malagasy twist. We alse have the original recipe for Rasam, so you can check it out.

• 4 large tomatoes, chopped (800g) 4 large tomatoes, chopped (800g)
• 1 tablespoon tamarind pulp 1 tablespoon tamarind pulp
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1-inch piece ginger, grated (2.5cm) 1-inch piece ginger, grated (2.5cm)
• 1 teaspoon black pepper 1 teaspoon black pepper
• 1 teaspoon cumin seeds 1 teaspoon cumin seeds
• 1 teaspoon mustard seeds 1 teaspoon mustard seeds
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon salt 1 teaspoon salt
• 10 fresh curry leaves 10 fresh curry leaves
• 2 cloves 2 cloves
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 120 kcal / 502 KJ
• Fat (total, saturated): 4g, 0.5g
• Carbohydrates (total, sugars): 20g, 10g
• Protein: 3g
• Fiber: 5g
• Salt: 1.5g

Preparation

1. 1.
   In a large pot, heat the vegetable oil over medium heat.
2. 2.
   Add the mustard seeds, cumin seeds, and cloves. Sauté until the seeds start to crackle.
3. 3.
   Add the minced garlic and grated ginger. Sauté for a minute until fragrant.
4. 4.
   Add the chopped tomatoes, tamarind pulp, black pepper, turmeric powder, paprika, and salt. Stir well to combine.
5. 5.
   Add 4 cups (950ml) of water and bring the mixture to a boil.
6. 6.
   Reduce the heat to low and simmer for 15 minutes, allowing the flavors to meld together.
7. 7.
   Add the fresh curry leaves and simmer for an additional 5 minutes.
8. 8.
   Remove from heat and let the soup cool slightly.
9. 9.
   Using an immersion blender or a regular blender, blend the soup until smooth.
10. 10.
    Return the soup to the pot and heat over low heat until warmed through.
11. 11.
    Serve the Malagasy-inspired Spicy Tomato Soup hot, garnished with fresh cilantro.

Treat your ingredients with care...

• Tamarind pulp — Soak the tamarind pulp in warm water for 10 minutes, then strain it to remove any seeds or fibers before using.
• Fresh curry leaves — If fresh curry leaves are not available, you can substitute with dried curry leaves, but reduce the quantity to half.

Tips & Tricks

• For an extra kick of heat, add a pinch of red chili flakes.
• Serve the soup with a side of crusty bread or steamed rice for a more substantial meal.
• Adjust the amount of black pepper according to your spice preference.
• To make it more filling, add cooked lentils or chickpeas to the soup.
• Store any leftovers in an airtight container in the refrigerator for up to 3 days.

Serving advice

Serve the Malagasy-inspired Spicy Tomato Soup hot in individual bowls. Garnish each bowl with a sprig of fresh cilantro for added freshness and visual appeal. Accompany the soup with a side of crusty bread or steamed rice for a complete and satisfying meal.

Presentation advice

To enhance the presentation, drizzle a swirl of coconut milk or yogurt on top of the soup before garnishing with fresh cilantro. This will add a creamy touch and create an eye-catching contrast of colors.