Mulligatawny Soup

A corruption of a Southern Indian word meaning pepper water, Mulligatawny (mull-ig-ah-tawn-nce) Soup is a spicy soup which is usually accompanied by cooked rice and garnished with lemon quarters. The soup may be made zuith chicken, mutton, beef or vegetables.

5 pints water U teaspoons salt

1 X 3 lb. chicken, cut into

6 pieces and giblets reserved (excluding the liver)

2-inch piece fresh root ginger, peeled and bruised

2 bay leaves l2-inch slice creamed coconut

I2 oz. butter

2 medium-sized onions, finely chopped

2 garlic cloves, crushed

2 teaspoon hot chilli powder

1 tablespoon ground coriander

1 teaspoon ground cumin

2 teaspoon black pepper

4 tablespoons ground almonds

1| tablespoons gram or chick-pea flour

In a large saucepan, bring the water, 1 teaspoon of the salt, the chicken pieces, giblets, ginger and bay leaves to the boil over high heat. Cover the pan, reduce the heat to low and simmer for 45 minutes or until the chicken is very tender when pierced with the point of a sharp knife. With a slotted spoon or tongs, transfer the chicken pieces to a chopping board and set aside to cool.

Increase the heat to moderately high and boil the stock in the pan for 15 minutes or until it is reduced to about 3 pints . Remove the pan from the heat and pour the stock through a strainer into a large bowl. Discard the ginger, bay leaves and giblets. Stir in the creamed coconut and, when it has dissolved, set this stock mixture aside.

When the chicken pieces are cool enough to handle, cut all the meat off the bone and dice it. Discard the bones and set the diced meat aside on a plate.

Rinse out the pan in which the chicken was cooked and dry it. Add the butter to the pan and melt it over moderate heat.

When the foam subsides, add the onions and fry, stirring occasionally, for 8 to 10 minutes or until they are golden brown.

Add the garlic, chilli powder, coriander, cumin, pepper and the remaining salt and fry, stirring frequently, for 5 minutes.

Stir in the ground almonds and the gram or chick-pea flour and cook, stirring constantly, for 1 minute. Gradually add the stock and coconut mixture, stirring constantly. When the soup comes to the boil, stir in the diced chicken. Reduce the heat to low and cook, stirring occasionally, for 15 minutes. Taste the soup and add more salt and pepper if necessary.

Remove the pan from the heat and ladle the soup into individual soup bowls. Serve immediately.

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