Tomato & Tamarind Soup

2 x 400 g cans chopped tomatoes in juice
¼ tsp SIDS CRAZY SALT
3 tbsp crushed garlic
50 mm knob ginger, minced
1 tbsp tamarind paste
1½ tbsp soft brown sugar
1 tsp turmeric powder
2 tsp SIDS SALT & PEPPER
¼ tsp chilli flakes
900 ml chicken stock
handful coriander leaves, chopped
4 tbsp rice bran oil
2 tsp yellow mustard seeds
1 tsp cumin seeds
1 tsp fennel seeds
4 tbsp unsweetened yoghurt
juice of 1 lemon
2 tbsp chopped mint

Place tomatoes with juice, SIDS CRAZY SALT, garlic and ginger in a food processor and pulse until smooth. Pour into a large pan and stir in tamarind paste, sugar, turmeric, SIDS SALT & PEPPER and chilli. Add stock and simmer for 10 minutes. Add coriander and simmer 5 more minutes.
Meanwhile, warm the oil in a frypan over a low heat then add mustard seeds and fry until they start popping. Add cumin and fennel seeds then fry until fragrant and toasted then set aside.
For the raita, mix together yoghurt, lemon juice and mint.
Ladle the soup into warmed bowls, spoon a dollop of raita into each then swirl in fragrant seeds and oil.
Serve with warm naan or flatbread.