Recipes
from Goa

Tomato soup
recipes

Tomato coconut soup

• 500 GRAM TOMATOES, chopped
• 3 CLOVES GARLIC, chopped
• PIECE OF GINGERROOT, grated
• 2 GREEN CHILLIES, chopped
• 2 TSP COCONUT, grated
• 2 CARDAMOM PODS, split open and use inside seeds
• HANDFUL FRESH CORIANDER, cut

• 500 GRAM FISH, with bone
• 3 ONIONS, chopped
• 3 CLOVES GARLIC, chopped
• 1/2 TSP TURMERIC
• 3 CHILI PEPPERS
• 2 CUPS COCONUT MILK
• 3 EGGS, hardboiled and quartered
• BUNCH OF GREEN ONIONS, chopped
• 200 GRAM NOODLES, soaked
• 50 GRAM DRIED PRAWNS

Stir fry the garlic, ginger and cardamom 3 minutes. Add the tomatoes and cook for ten minutes. Add the chili and pepper and salt to taste and puree the soup. Stir in the coconut and 1 cup of water. Reheat the soup. Sprinkle with coriander.

Add 4 cups of water to the fish, bring to the boil and simmer for 10 minutes. Add salt and pepper to taste. Take the fish out and cut in pieces, discard the bone; put the fish back into the soup. Puree the onions with the garlic, the turmeric and the chili pepper and stir fry this mixture 4 minutes. Stir it into the soup. Add the coconut milk, stir well and reheat. For serving, put some noodles in a plate, pour soup on top and sprinkle with green onions and dried prawns, finish with a few quarters of egg.

This is the national dish of Myanmar. Serve this recipe on the 4th of January, Independence Day in Myanmar. Click on culinary calendar for Links between cooking and celebration.