Mulligatawny

Mulligatawny

By
From
Encyclopedia of Food and Cookery
Serves
6-8

A highly spiced dish, not quite a soup, which is a heritage of the days of the British Raj in India. The name is derived from the Tamil molegoo tunee, meaning ‘pepper water’. Mulligatawny is usually served in large soup plates with a spoonful of boiled rice in the centre of each plate. Sometimes a bowl of rice is served on the side instead and diners spoon the rice at will into the spicy mixture.

Ingredients

Quantity Ingredient
60g butter
3 onions, sliced
12 curry leaves, (optional)
1 tablespoon curry powder or paste
2 litres well-flavoured meat stock
125g celery, finely sliced
265g meat or chicken, cooked and diced
500ml coconut milk
freshly ground black pepper
salt
lemon wedges, to serve
rice, boiled, to serve

Method

  1. Heat butter in a large saucepan and gently fry onions until golden. Add curry leaves and curry powder or paste, and fry, stirring, for 1 minute longer.
  2. Add stock and celery, bring to the boil and simmer for 20 minutes. Add meat or chicken and coconut milk and bring almost to boiling again. Taste and season with salt and pepper.
  3. Put a spoonful of rice into each heated soup plate and ladle soup over; alternatively, serve rice in a separate bowl. Serve with lemon wedges which are squeezed over soup just before eating.
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