6 cups stock 2 tbsp flour 1 tbsp Butter 1 tbsp chilli Oil 1 tsp each of Salt, white pepper and Chinese Salt 3–4 Mushrooms, slIced
2 tbsp Coriander leaves 2 tbsp Lemon juIce 2 tbsp CoconutMilk powder 1 kashmiri chilli, soaked and ground ½ cup Tomato cubes, seeded and cut into square pieces
1. Heat butter in a deep pan and saute the flour. 2. Add the ground chilli and fry, then add the stock with all the seasonings and lemon juice. 3. Dissolve the coconut milk powder in some of the stock and add. 4. Let it simmer until thick. Lastly, add in chilli oil, tomato cubes, mushroom slices and coriander stalks. 5. This recipe Serves four.