2 ts Sesame oil or corn oil
1 Onion; finely sliced
- lengthways
2 cl Garlic; crushed
1 ts Ground turmeric
3 Green tomatoes; chopped
1 c Torn spinach or other greens
5 c Fish stock
Salt; to taste
Sour greens such as tender young tamarind weaves are used to make the
stock for this soup (or substitute green tomatoes).
Heat oil in a saucepan and when very hot fry the onion, garlic and
turmeric, stirring for 30 seconds. Add the tomatoes and spinach, stir
well, then add the stock or water and bring to the boil. Simmer
vegetables are tender. Taste and add salt as necessary. Serve with
rice.
Recipe by Raphael Meyer, American Asian Kashrus Services
