Mulligatawny soup

Name: Mulligatawny soup
Cuisine: British
Ingredients: 2 cloves of garlic, smashed, peeled and finely chopped; 1-inch piece of fresh ginger root, peeled and finely chopped; 1 teaspoon cayenne; 1 teaspoon ground turmeric; 1 teaspoon ground coriander; 1 teaspoon ground cumin; 1 bay leaf, broken into fragments; 1 tablespoon vegetable oil; 2 tablespoons ghee (clarified butter); 2 tablespoons ghee (clarified butter); 1 large onion, peeled and finely chopped; the meat from 4 boned and skinned chicken thighs, diced, with the bones reserved; 6 fl oz coconut milk; 1 quart chicken stock; 6 tablespoons lentils (toor, arhad or masoor dhal); 6 tablespoons lentils (toor, arhad or masoor dhal); 6 tablespoons lentils (toor, arhad or masoor dhal); 6 tablespoons lentils (toor, arhad or masoor dhal); 1 teaspoon tamarind concentrate or 2 tablespoons tamarind pulp, dissolved in 4 tablespoons boiling water, strained; 1 teaspoon tamarind concentrate or 2 tablespoons tamarind pulp, dissolved in 4 tablespoons boiling water, strained; 1 teaspoon tamarind concentrate or 2 tablespoons tamarind pulp, dissolved in 4 tablespoons boiling water, strained; 3 tablespoons rice; ½ teaspoon garam masala (sweet spice mix); ½ teaspoon garam masala (sweet spice mix); coriander leaves for garnish

Preparation info

Serves
6

Difficulty
Easy

Appears in

Curries & Bugles

By Jennifer Brennan

Published 1990

About

One of my special soups. When I wrote an earlier cookbook, The Cuisines of Asia, I could not resist including it, and although I knew that one day I would write a book about cooking in India, the lure of mulligatawny was too strong to wait. But no story about the British in India would be complete or truly authentic without the appearance of this dish, so beloved of the Raj. And the recipe below is m

Ingredients

Asia
Europe
United Kingdom
India
Bangalore
Lunch
Soup
Gluten-free
Madras

Ingredients

Method