| Yield: 10
servings
Ingredients:
Garam Masala
- 1 Tablespoon cumin
- 3 whole cloves
- 1 Tablespoon coriander seed
- 3 whole green cardamom pods
- 1 Tablespoon mustard seed
- 1 cinnamon stick
- 1 teaspoon whole black peppercorns
- 3 bay leaves
Puree
- 3 Tablespoons olive oil
- 1/3 cup chopped garlic
- 1/3 cup chopped ginger
- 6 pounds diced pear tomatoes
- 2 cups ketchup
- 2 cups chicken stock
- 2 Tablespoons Vietnamese Chili Paste
- 2 cups heavy cream
- 3 Tablespoons finely chopped fenugreek leaves
- Salt and pepper, to taste
- Sugar, to taste
Method:
Garam Masala:
Preheat oven to 350°F. Toast all ingredients lightly, adding
bay leaves only at end. Cool spices and grind in spice grinder and
reserve.
Puree:
Heat oil over medium heat in large sauté pan. Cook garlic
and ginger until lightly brown. Add tomatoes, ketchup and chicken
stock. Gradually bring to simmer, cook for 15 minutes. Add chili
paste and Garam Masala to taste. Add heavy cream and fenugreek.
Puree soup and adjust seasoning with salt, pepper and sugar.
To Serve:
Garnish with 1 grilled shrimp dusted with cumin and fresh chives.
Wine Pairing:
EXP Estate Bottled Viognier, Dunnigan Hills 2001
|
