Ingredients
How to cook
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Put corfnflour and cocount in a mixing bowl and add the yoghort a bit at a time, mixing to a smooth paste, and keep until later
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Heat the sunflour oil in a frying pan or wok and stirfry the spice mix (#) for 1 minute.
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Take pan off the heat and leave to cool down (important!)
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Mix in the stock cubes (powdered), sugar and salt
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Mix in the youghort mixture (prepared above)
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Add the water little by little mixing thouroghly each time
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Add salt and chilli to taste and simmer (not heavy boiling) for 20 - 30 minutes.
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Pour the soup into bowls and enjoy
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Good for freezing if there ever is any left!
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300 ml (1/2 pint) natural yoghurt
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2 tablespoons of cournflour
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4 tablespoons desiccated coconut
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2 tablespoons sunflour oil
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4 vegetable oxo (or stock) cubes
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600 ml (1 pint) water
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1 tablespoon white sugar
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salt
Spice Mix (#):
Mix all the following in a small bowl ready for use:
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6 dried curry leaves
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1 teaspoon black mustard seeds or onion seeds
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1 teaspoon cumin
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1 teaspoon ground coriander
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1/2 teaspoon ground ginger
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1/2 teaspoon garam masala
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1/2 teaspoon paprika
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1/2 teaspoon turmeric
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chilli powder to taste