Mulligatawny
is a curry-flavoured soup of Anglo-Indian origin. Translated literally from Tamil,
"Mulligatawny" or "Milagu tanni" means "pepper
water" ("Millagu" மிளகு means pepper and "tanni" தண்ணீர் means water).
The dish the Anglo-Indians call "pepper water" is actually closer to
Tamil ரசம்-rasam
(pronounced russ-um) than "mulligatawny".
There are many variations on the recipe for
mulligatawny. In the West, the soup typically has a turmeric-like yellow
colour and chicken meat, beef, or lamb meat. Often it is thickened with rice.
Ingredients
- 2
Tablespoons butter or olive oil
- 2 stalks celery,
chopped
- 1 carrot,
peeled and chopped
- 1 large onion,
peeled and chopped
- 1 chile pepper,
seeded and deveined (your choice: banana, poblano, jalapeno,
habanero--whatever you can stand)
- 4 cups chicken
stock
- 1/4 cup lentils
- salt and pepper
to taste
- 1
Tablespoon curry powder
- 1/2 cup coconut
milk* or whipping cream
- 1-2 cups
cooked rice (preferably basmati)
- 1/2-1 cup
shredded cooked chicken (you can cook raw chicken in the stock at the
start if you don't have leftover chicken lying around)
- 1/2 cup
tart raw apple, chopped fine
Garnish:
spoonsful of extra cream or coconut milk--and minced cilantro or parsley.
Saute the celery, carrots, onion, and pepper in
the butter at a low heat until the onion is translucent. Stir in the curry
powder to blend and cook for a minute. Pour in the stock, add the lentils (and
chicken, if it's raw), and bring to a boil. Reduce heat and simmer for 30
minutes.
While the soup is simmering, get the rice cooked
(if it isn't already); likewise with the chicken. Then shred the chicken and
chopped the apples finely. You don't need to skin the apples.
When the soup is done, season to taste with the
salt and pepper, then puree, solids first, in a blender. Return to pot.
When ready to serve, bring the soup to a simmer
and add the coconut milk or cream. Take the pot to the table, as well as
individual bowls of warm rice (heated in the microwave, if necessary), shredded
chicken, finely chopped apple, coconut milk (or cream), and minced cilantro (or
parsley).
To serve, have big individual serving bowls at
the ready. Spoon rice into each bowl (flat soup bowls are nice here)--then pile
on a big spoonful of chicken and a spoonful of apple. Ladle the soup on top,
then drip coconut milk/cream into the center and swirl--and sprinkling with
fresh cilantro and parsley.
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