Rasam Tomato Broth with Noodles
Dhananjai created this dish for MasterChef UK Professionals Season 18. Senior sous chef Dhananjai Dacha arrived at the quarter-finals carrying a cooking philosophy built across three continents - born in India, trained formally in culinary arts, and shaped by years as a culinary researcher in Egypt. His rasam-inspired broth draws on one of South India's most personal dishes: a thin, intensely spiced tomato and tamarind broth traditionally served at the end of a meal to clean the palate and ensure nothing is wasted. Reimagining it as a competition main course - with mussels, prawns, chorizo, and toasted vermicelli - is a bold and personal gesture. The judges praised the seafood cookery unconditionally. This fix-it recipe addresses the broth's body and integration, the noodle seasoning, and the dish's overall refinement, while preserving everything that worked. CHEF'S NOTES • What rasam actually is: Rasam is a thin, intensely spiced South Indian broth made with tamarind, tomato, black p…
- Time: 60 min
Source: Relaxed Recipes
Ingredients
- RENDER THE CHORIZO AND BUILD THE TARKA
- Slice the chorizo into neat rounds approximately 5mm thick. Heat a wide, heavy-b
- BUILD THE TOMATO-TAMARIND BASE
- Add the roughly chopped tomatoes and cook over medium-high heat, stirring occasi
- ADD STOCK AND LENTILS FOR BODY
- Pour in the shellfish or fish stock. Add the rinsed red lentils. Bring to a bris
- TOAST AND COOK THE VERMICELLI
- In a separate dry pan over medium heat, add the vermicelli noodles with the neut
- COOK THE VEGETABLES
- Add the diced courgette and cherry tomatoes to the main broth and simmer for 3 m
- COOK THE SEAFOOD
- Heat a separate wide pan with a drizzle of neutral oil over high heat until smok
- PLATE WITH INTENTION
- Warm two deep bowls. Using tongs, nest a portion of the broth-cooked vermicelli