THE MINORITY TASTE with Ruzaina Hadgie
Published on Sep 15, 2018
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This soup and rice menu also known as SOUP SORU Or "CHUP CHORU" is enjoyed by the Sri Lankan Moor community at family gathering and celebrations. Although the quail is the main dish in this menu, The aromatic spiced soup is what takes is what takes centre stage. Because once you have had this spiced soup. You'll be wanting more and more and your normal vegetable soup is not going to satisfy you the way this does.
If quail is not your cup of tea, You can do this same recipe and menu with fried chicken instead. The ingredients are for each step is listed below. serves up to 4 to 6 people. -THE SOUP STOCK: 300grams of beef/Chicken bones. 1/2 Big Bombay onion chopped. 1/2 inch ginger and 3 garlic smashed. Few pandan and curry leaves. 1 Big tomato chopped. 3 cardomom pods. 3 Cloves. Few pieces of carrots, Celery, Leeks, Potatoes 3 table spoons of pearl barley. Salt to taste. (Boil this in 1 1/2 litre of water). -FOR THE OIL FRY TEMPER: 1/4 piece of Bombay onion chopped very finely. 3 garlic cloves chopped very finely. 1/4 inch ginger chopped very finely. 2 small pandan leaves cut in to small pieces. few curry leaves. 3 cardomom pods smashed. Fried in 1 table spoon of coconut oil. Salt to taste. -THE SPICE MIX POWDER: 1/2 teaspoon of coriander seeds. 1/2 teaspoon of peppercorn. 1/2 teaspoon of cumin seeds( out of which a pinch can be used for the soup stock). Grounded into a fine powder. OPTIONAL BUT EXTRA FLAVOUR FOR THE SOUP: 1/4 pint of thick coconut cream. 1 sprig of dil leaves chopped. You can omit the the dil leaves if you like and add only the milk or just have the soup without either. -FOR THE MARINATION OF THE QUAIL: 1 inch ginger and 3 pods of garlic grinded into a paste. 3 table spoons of thick tamarind juice. 1 1/2 teaspoons of chilli powder. Salt to taste. mix well together. This is for 6 small quails. Watch video for the Method and if you have any questions please feel free to ask from the comment section below. You can also connect with me on Instagram page, THE MINORITY TASTE.