Anglo Indian Broth
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Prep: 10 mins
Cook: 15 mins
A stunning curry-scented broth with grated roots, soothing fennel seeds, refreshing lime and peppy watercress.
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Ingredients you'll need
  • 4 shallots
  • 3 garlic cloves
  • 1 tsp fennel seeds
  • 1 tbsp The Colonel’s Mild Curry Spice
  • ¼ a celeriac
  • 1 carrot
  • 1 lime
  • A punnet of watercress
From your kitchen
  • A gloss of oil
  • Sea salt
  • Freshly ground pepper
  • 750ml water or stock, if you have it
Step by step this way
  • 1.

    Halve your shallots lengthwise. Trim the rooty end. Peel. Thinly slice.

  • 2.

    Get a large pot hot. Gloss with oil. Add your shallots. Season well. Sizzle over medium-low heat till tender and glossy, about 7 mins.

  • 3.

    Finely chop the garlic. Swirl into the onions along with the fennel seeds. Cook a minute. Fold in the curry powder.

  • 4.

    Pour in your stock or water. Bring to the boil. Lower heat. Simmer while you prep the roots.

  • 5.

    Carve the peel off your celeriac using a knife. [Use the remaining celeriac to make a speedy veg stock.*] Coarsely grate it and the carrot. Add to the simmering broth.

  • 6.

    Grate in the lime zest. Add a good squeeze of juice. Taste. Season as needed.

  • 7.

    Rinse your watercress. Pluck out any woody stalks. Pour half the broth into your bowls. Pile a mound of watercress on top. Add more broth. Eat, marrying the watercress into the broth with each bite.

This recipe is from
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