Ginger is native to India has been used in Indian cooking for over 5,000 years ( the word comes from the Sanskrit word stringa-vera, which means with a body like a horn) and is known as  Aadu in Gujarati (Shoonti in Kannada language, Allam in Telugu, Inji in Tamil and Malayalam, Alay in Marathi and Adrak in Hindi and Urdu). In West India it’s used with abandon and, judging by this Goan recipe, using it as a main ingredient is popular. Even though ginger would seem a little too strong tasting for western palates, this basic ginger soup proves that it isn’t and the recipe has a myriad of possibilities for any inventive

cook  - it’s absolutely gorgeous as a main course so do try it and add it to your Book of Basics.

Ingredients

• 200 g fresh ginger, peeled and ground into a fine paste in a mortar and pestle
• 1 tsp cumin seeds, lightly toasted
• 1 tsp ground turmeric
• 3 tbsp butter or pure ghee
• 250 ml whipping cream
• 500 ml water
• Salt and freshly ground black pepper to taste
• 1 handful of fresh coriander leaves, chopped
• Some fresh yoghurt (use Greek full cream yoghurt)

Method

• Heat butter and add the cumin seeds and fry until they just start to sizzle and splutter, add the ginger paste and fry it until it is golden in colour.
• Add the turmeric, the water and salt and pepper to taste.
• As soon as the liquid starts to boil, turn the heat down and simmer for about 10 minutes and then pour in the cream, whisking constantly allowing it to come to a gentle simmer for about 5 minutes .
• As soon as the liquid is creamy and has the consistency of thin cream, it is ready to be served garnished with fresh coriander