The Memsahibs Mulligatawny Soup Anglo Indian Curried Soup Food

THE MEMSAHIB'S MULLIGATAWNY SOUP: ANGLO-INDIAN CURRIED SOUP

Steps:

• 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.

MULLIGATAWNY SOUP

Steps:

• Gather the ingredients.
• Heat the oil over medium heat in a deep pan or pot. Add the bay leaf and fry for 30 seconds.
• Add the onion and fry until transparent, about 5 minutes.
• Add the garlic and fry for 1 minute. Add all the powdered spices and fry for 2 to 3 minutes.
• Add the chicken and fry until lightly browned, 3 to 4 minutes.
• Add the toor daal and fry for 1 minute.
• If you're using the mixed vegetables, add them now.
• Add the chicken stock and bring to a simmer. Cook until the daal is soft and tender to the bite.
• When the daal is cooked, add the coconut milk and mix well.
• Turn off the heat, and add the lemon juice; stir.
• Serve hot in individual bowls, poured over a bed of cooked basmati rice, if desired. Garnish with chopped fresh coriander.
• Enjoy.

MULLIGATAWNY

Steps:

• Heat oil in pot over medium heat. Add onion, ginger and garlic and cook for 4 minutes.
• Add sugar, garam masala, coriander, turmeric and chili flakes. Continue cooking spices for 2 minutes.
• Add tomatoes and reduce for 10 minutes.
• Add the stock, potatoes and saffron and bring to boil. Reduce heat and cook until potatoes are just tender, about 15 minutes.
• Puree half the almonds and add to soup along with the cream. Cook for another 10 minutes on medium heat. Adjust seasonings.
• To serve, ladle into bowls and top with remaining almonds and cilantro.