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3-4 tbsp soured cream (or double cream)

small handful of coriander leaves

Originating during colonial times, this soup has retained its popularity to this day. We like to serve it at our pub, The Narrow, which is located near East India Docks—once the landing port for exotic spices shipped in from the Far East. This mildly spiced soup may very well have expanded the English palate and ignited our love of Indian curries.

Melt the butter in a pan, add the onions with some seasoning and sweat for 3-4 minutes, until they begin to soften. Stir in the tomato purée, curry powder and flour, and cook, stirring frequently, for 2 minutes until fragrant. Add the ginger and apple, and stir over a high heat for a few minutes.

Pour in the stock, stirring and scraping the bottom of the pan with a wooden spoon to deglaze. Add the coconut milk and bring back to a simmer. Let bubble gently until reduced slightly and thickened. Add the rice and simmer for another 3-4 minutes. Season generously with salt and pepper to taste.

Ladle the soup into warm bowls and garnish with a swirl of soured cream and a scattering of coriander leaves.