The British have always been fond of highly spiced food, a taste which can be traced back in our cooking to medieval times and which can be seen today in our pungent commercially prepared sauces and mustards. This tasty curried broth belongs to the early nineteenth century and is part of the heritage of the British Raj. British people who spent years in India grew to love the local spicy food and brought back their favourite recipes which were adapted in the Victorian kitchen. "Pepper Water" was the nearest thing to soup in the cuisine of India, and indeed the word mulligatawny comes from the Tamil words molegoo (pepper) and tunes (water). It was originally a vegetarian 'sauce', but the British added meat and various other ingredients to create a variety of mulligatawnies, which were popul…

Ingredients

6 serv.

Basic Soup
vegetable stock or 2 1/2 pints chicken stock↗2 1⁄2 pints
coconut cream, cut into chunks↗7 ounces
ground cumin↗1 teaspoon
ground coriander↗1 teaspoon
chili powder↗1 teaspoon
curry powder or 1 tablespoon curry paste↗2 -3 teaspoons
tomato puree↗6 ounces
Flavouring Ingredients
chopped cooked chicken
chopped cooked beef or lamb
apple, peeled, diced and fried in butter↗1
onion, peeled, chopped and fried in butter until brown↗1 -2
cooked rice↗1 -2 cup
chutney2 tablespoons
teaspoon cardamom seed, lightly crushed↗1⁄2
salt↗
fresh ground pepper↗
Accompaniments
hard-boiled egg, quartered
chutney
raita
coconut
chopped tomato
chopped onion
sultana↗
nann bread↗
crispy fried onions
pappadams

Step-by-step instructions

1
Simmer all the basic soup ingredients together for 15 to 25 minutes.
2
Then add all, or any of the flavouring ingredients - to make the soup exactly as you like it.
3
(Flavouring ingredients are listed above.).
4
Cook over a gentle heat for a further 5 to 10 minutes.
5
Serve hot with any of the side dishes as described above.

Source: food.com

Original recipe ↗

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