Mulligatawny Soup

By Sunday, June 30, 2013

I apologise for the period of absence - I have just finished my degree and the past few months have been very chaotic! Recently I have been watching Rick Stein's India on BBC Two which documents Stein's journey through India, trying to discover the true Indian cuisine. I was given the accompanying cookbook Rick Stein's India which really is a fantastic read, with an enormous array of delicious recipes, many of which I have never come across before. A particular dish that caught my attention was the Mulligatawny Soup, which is a richly flavoured and spiced Indian soup. The end product was wonderful. The spices add fantastic flavour, with the coconut cooling the heat of the dish whilst also giving it a delicious rich sweetness. The dish was very easy to make and you get the most incredible aroma of spices. This is absolutely worth a try and is guaranteed impress! 




Serves 4-6

You will need:

Paste:
5tsp cumin seeds
5tsp coriander seeds
3tbsp whole black peppercorns
1 1/2 tsp curry powder
1 12 tsp turmeric 
6 cloves garlic, peeled
4cm ginger, roughly chopped
Handful of fresh coriander and mint leaves

Soup:
25g butter
3 bay leaves
6 cloves
cinnamon stick, broken into two
1 large red onion, finely diced
50g tinned plum tomatoes, roughly chopped
1 carrot, diced
1 stick celery, diced
1/2 leek, diced
1 chicken thigh, boned and skin removed
1 tbsp plain flour
2 tsp turmeric
1litre chicken stock
400ml coconut milk
2 tsp salt

To serve:
basmati rice to serve 6
3 limes, cut into wedges
mango chutney





Begin by grinding the coriander, cumin and peppercorns in a spice grinder until they turn into a powder consistency. 




Pour the ground spices into a food processor with the curry powder, turmeric, garlic, ginger and fresh leaves. Add a splash of water and blitz to a paste. Leave to one side.




In the meantime, melt the butter into a large heavy bottomed saucepan or a wok. Add the bay leaves, cinnamon and cloves and fry for a minute or so to flavour the butter. 





Add the onions and tomatoes and cook for 5 minutes. 





Then add the celery, carrots and leeks and cook for a further 5 minutes. 




Add the spice paste and fry for a few minutes, adding a tiny bit of water if the mixture becomes too dry. Add the chicken breast and cook for 2 minutes, making sure you turn it regularly in the pan, so it gets covered in all of the spices. 





Stir in the flour and turmeric then add the chicken stock. Cover and simmer for 20 minutes until the soup has thickened nicely. 



Pour in the coconut milk and salt and mix through. Cook the rice according to package instructions. When ready to serve, spoon a small portion of rice into the bottom of the bowl and ladle in enough soup to cover it. Drizzle over some lime and serve with mango chutney. Enjoy! 

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