CURRY-SPICED CORN SOUP
One of the first things I learned on my travels to India was that there is no such thing as curry powder. Every household would have its own favorite blend of spices, with subtle distinctions. Below is my version of a spicy Madras mix, which takes a simple corn soup into another league. Pan-toasting and grinding up the spices fresh and to order make a world of difference to recipes.
Servings
4
Servings
4
Ingredients
FOR THE MADRAS CURRY PASTE
Instructions
  1. First make the curry paste. Toast the coriander and cumin seeds in a dry, medium-hot frying pan for about 1 minute until aromatic. Grind in a mortar to a fine powder, then add the garlic and grind to form a smooth paste. Add the chili powder, turmeric, ginger, and salt and mix well. Loosen by adding a little oil.
  2. To make the soup, heat a large oiled saucepan over medium heat. Sweat the onion for 5 minutes until soft but not colored. Add the curry paste and cook with the onion for about 2 minutes until aromatic. Add the potato and stir around in the curry paste. Pour in the stock, season with salt and pepper, and bring to a boil. Lower the heat and simmer gently for about 7 minutes until the potato is soft and cooked through.
  3. Add the creamed corn, then add half the can of corn kernels and half the liquid they are stored in. Heat through, then remove from the heat and blend with a stick blender until the chunks of potatoes have been fully broken down and the soup is smooth. Add the remaining canned corn and its liquid. Heat, taste, and adjust the seasoning as necessary. Serve warm.