Ingredients

Method

• 1 T coconut oil or butter
• 1 t garlic, minced
• 1 t fresh ginger, minced
• 1 t fresh turmeric, minced
• 1 onion, chopped
• 1 T tamarind paste
• 4 cobs sweetcorn, kernels removed
• 1 sprig fresh curry leaves
• 2 cups vegetable or chicken stock
• 1 cup coconut milk
• salt, to taste
For the corn fritters:
• 120 g flour
• 1 t baking powder
• 1 free-range egg
• 1 cup amasi
• 1 T butter, melted
• 1 x 400 g can, creamed corn
• salt, to taste
• 2 cups sunflower oil

Method

Ingredients

1. Heat the coconut oil or butter in a saucepan. Add the garlic, ginger, turmeric and onion and cook over a low heat until the onion is soft.

2. Add the tamarind, corn and curry leaves. Cook for 5 minutes. Add the stock and coconut milk. Simmer for 5 minutes, season and serve with the corn fritters.

3. To make the corn fritters, mix all the ingredients except the oil. Heat the oil in a pan over a medium heat. Drop spoonfuls of batter into the oil in batches. Cook until golden brown and drain on kitchen paper. If the fritters need a bit more cooking, cook in an air-fryer for 2 minutes.

Cook's note: A charred roti works well if you don’t feel like making the fritters. The fritter batter keeps in the fridge for four days if you want to make it in advance.

Find more soup recipes here. 

Photograph: Jan Ras
Production: Abigail Donnelly
Food assistant: Lerato Motau