Madrai Tomato Soup with Cumin & Coconut Milk from The Girls Who Dish - Lesley Stowe
This combination sounds intriguing to some and bizarre to others but it was one of the most popular soups in our store. This one is definitely worth trying!
Ingredients
2 tbsp butter
1/3 cup sesame seeds
1 tsp ground cumin
1 tsp mustard seed
1 1/2 tsp cinnamon
1 1/2 tsp ground coriander
1 tsp salt
1 13 oz (370 ml) can coconut milk
6 cups canned tomatoes
8 tbsp yogurt
Directions
Melt the butter in a medium cast-iron skillet. Sauté the sesame seeds, cumin, mustard seed, cinnamon, and coriander over medium heat, stirring frequently for 8 to 10 minutes or until they give off a deeply toasted smell. Remove from the heat and add the salt. Combine sautéed spice mixture with the coconut milk in a medium saucepan. Purée the tomatoes in a food mill to remove the seeds. Add the puréed tomatoes to the spiced coconut mixture and simmer very gently for 20 minutes. Taste for seasoning. Garnish with a tablespoon (15 ml) of yogurt swirled in the centre of each bowl.