Sweetcorn tamarind soup
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- Abigail Donnelly
- 6
- Easy
- 20 minutes
- 20 minutes
- Durbanville Hills Merlot
“The sweetness of the corn and coconut balances well with the sour tamarind.” – Abigail Donnelly
Ingredients
- 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 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
Cooking Instructions
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.
Photograph: Jan Ras
Production: Abigail Donnelly
Food assistant: Lerato Motau
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