Instructions: 1. Cook tamarind pulp in 3/4 cup boiling stock off the heat for 15 minutes.

Stir & mash with a fork to dissolve. Strain through a fine strainer into a bowl, pressing on the solids with the back of a wooden spoon to extract all the liquid. Set aside.

2. Toast the coriander & cumin seeds in small skillet over medium heat about 2 minutes. Grind in spice or coffee grinder to somewhat coarse grind.

3. Melt butter in medium saucepan over medium heat. Add shallots & cook until translucent, about 3 minutes. Add garlic & ginger & cook for 2 minutes. Add ground coriander & cumin, black pepper & fenugreek & stir 1 minute. Add tamarind liquid & remaining stock & bring to simmer. Simmer 5-7 minutes. Remove from heat & season to taste with salt & sugar.

4. Heat oil in small skillet over medium heat. Add chiles & mustard seeds & cook, covered, until the mustardseeds pop, about 2 minutes. Stir into soup & simmer 2 more minutes. Remove from heat & let stand 10 minutes. Serve in small cups, garnished with cilantro.

NOTES : Asian believe there is nothing like a tart, spicy beginning to a meal to tease the appetite, tantalize the palate, & aid digestion. This spiky

tamarind broth, called Rassam (which simply means broth) is of South Indian

provenance. The recipe was given to me by a dignified elderly Tamil man we

encountered on an agternoon stroll through the Indian quarter of Peneng.

This

is a soup that is supposed to be drunk rather than eaten with a spoon, so

offer small cups of this delicious brew to your guests before proceeding to

dinner.

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