The Memsahib's Mulligatawny Soup: Anglo-Indian Curried Soup
Ready In: 35 mins
Serves: 6
Ingredients
Basic Soup
- 2 1⁄2 pints vegetable stock or 2 1⁄2 pints chicken stock
- 7 ounces coconut cream, cut into chunks
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon chili powder
- 2 -3 teaspoons curry powder or 1 tablespoon curry paste
- 6 ounces tomato puree
Flavouring Ingredients
- chopped cooked chicken
- chopped cooked beef or lamb
- 1 apple, peeled, diced and fried in butter
- 1 -2 onion, peeled, chopped and fried in butter until brown
- 1 -2 cup cooked rice
- 2 tablespoons chutney
- 1⁄2 teaspoon cardamom seed, lightly crushed
- salt
- fresh ground pepper
Accompaniments
- hard-boiled egg, quartered
- chutney
- raita
- coconut
- chopped tomato
- chopped onion
- sultana
- nann bread
- crispy fried onions
- pappadams
Directions
- Simmer all the basic soup ingredients together for 15 to 25 minutes.
- Then add all, or any of the flavouring ingredients - to make the soup exactly as you like it.
- (Flavouring ingredients are listed above.).
- Cook over a gentle heat for a further 5 to 10 minutes.
- Serve hot with any of the side dishes as described above.
Did you Make This?
Tell us how it came out or how you tweaked it, add your photos, or get help.
Show Off