Topic: mullagatawnwy soup recipe

[billycat]

Hi There Curry heads

cant believe no one has posted a recipe fot mullagatawney soup

a bir one that is

any chance please fellas if any of you have one

billycat

[pforkes]

It will be 13 years (on Christmas Day) since I left England, and so it's at least 13 years since I last had a good Mulligatawny.  Here in the USA you can not even buy tinned Mulligatawny, because (allegedly) it had beef in it and the Americans are petrified that they will get mad cow disease from any beef imported from England...

My recollection of it is as a spicy, curried barley soup, so start with this recipe (and see how far off my memory is):

Ingredients
4 cups chicken stock
4 cups vegetable stock
1/2 cup pearl barley
2 tbsp ghee
1 tbsp garam masala
1 tsp ground cumin
1/2 tsp ground coriander
1 tsp turmeric
1 tsp cayenne pepper

Directions
Melt the ghee and fry the ground cumin, ground coriander, turmeric, cayenne pepper and garam masala, for about 30 seconds.
Add 1/2 cup of barley and coat the barley with the ghee and spice mixture.
Add 4 cups chicken stock.
Simmer for 30 minutes, stirring, to make sure the barley does not stick to the bottom of the pan.
Add 4 cups vegetable stock.
Simmer for 30 minutes


The reason I add two kinds of stock at different time is because the first time I made it I only added the 4 cups of chicken stock so it reduce too far down, and the starch from the barley thickened it up too much, so (since I only had vegetable stock left).  I liked this, so I kept the recipe.  The stock I use (here in the USA) is the Kitchen basics brand (which is the lowest in sodium, at 14%), so you don't get that 'dry' sensation in your mouth, like after eating tinned or packaged soup.

I suspect that it needs thin strands of chicken and also needs to be either clearer or requited more turmeric (to give it a more yellow colour)

I'd LOVE to hear from others who can suggest improvements, and to make it authentic.

It's still lacking something, but it's good (especially on cold days...of which we get very few, here is Las Vegas!!!).

[natterjak]

Just wondering if anyone's tried this recipe, or has a better one for mulligatawny soup?

[Naga]

Mulligatawny soup! That fairly takes me back as I was hooked on Heinz mulligatawny soup for years when I was younger.

I don't have my own recipe, but, looking at the ingredients on the Heinz tin, I reckon that the Hairy Bikers recipe on the BBC Food website would be a good starter for 10. I'm not too sure about the sweet potato, but it would certainly help to bind the soup.

It's at: http://www.bbc.co.uk/food/recipes/mulligatawny_soup_68949

[natterjak]

Thanks naga. Not too sure about that one. Apple, Mango chutney and yoghurt. Seems like a classic anglicised curry soup, something out of the 70s perhaps. All that's missing are a few sultanas 

[Unclefrank]

Made the Hairy Bikers recipe the other day, absolutely nothing like Mullagatawny soup at all, so i made some koftas and added them to this soup mixture was quite nice really. Won't be making it again.

[tempest63]

This is a Chicken Mulligatawny that I posted on another board.

From Mrs Jaffrey. Good to put into a flask for the cold mornings you are out hunting the pheasant for the main course.

Chicken Mulligatawny Soup

175g red split lentils, washed, picked over and drained.

1.25 litre chicken stock, home made is good but so is Knorr.

0.5-teaspoon ground turmeric.

110g potatoe.

2 boneless, skinless chicken breasts, about 200g.

1.25 teaspoons salt

Freshly ground black pepper.

30mm cube of fresh ginger peeled and coarsely chopped.

5 plump cloves garlic, peeled.

4 tablespoons plus 250ml water.

3 tablespoons sunflower oil.

1 teaspoon ground cumin

0.5 teaspoon ground coriander

1-teaspoon chilli powder.

1 tablespoon lemon juice   

Combine the lentils, chicken stock, and turmeric in a heavy, medium sized pot and bring to a boil. Cover with the lid just very slightly ajar, turn heat to low, and simmer gently for 30 minutes.

While the soup simmers, peel the potato and cut into 1/2 inch dice. When the soup has cooked for half an hour, add the cut potato to it. Cover, leaving the lid slightly ajar again, and continue the simmering for another 30 minutes.

During this second simmering period, put the garlic and ginger into the container of an electric blender. Add 4 1/2 tablespoons water and blend until you have a smooth paste.

Remove all fat from the chicken breast and cut it into 1/2-inch dice. Put the chicken in a bowl. Sprinkle 1/4-teaspoon salt and some black pepper over it. Toss to mix.

Once the soup base has finished cooking, it needs to be pureed. Do this in a blender, in three batches. Put the pureed soup in a bowl. Add 1-teaspoon salt to it and mix.

Rinse and wipe out your soup pot. Pour the oil into it and set it over a medium heat. When the oil is hot, put in the garlic-ginger paste, the cumin, coriander, and cayenne. Fry, stirring continuously, until the spice mixture is slightly browned and separates from the oil.

Put in the chicken pieces. Stir and fry another 2-3 minutes or until the chicken pieces turn quite opaque. Add 250ml water and bring to a boil. Cover, turn heat to low, and simmer for 3 minutes or until chicken is cooked.
Pour in the pureed soup and the lemon Juice. Stir to mix and bring to a simmer. Taste the soup for seasonings.
add another teaspoon or so of lemon juice if required. Simmer the soup very gently for another 2 minutes. If it is too thick, you can always thin it out with a little chicken stock or water.