I'm about to cook an Indian banquet for friends and thought a traditional starter should include a Mulligatawny Soup. It's simple to make, spicy with a fruity edge and makes a great appetizer. Give it a try and see what you think, it'll take around an hour to prepare and cook.
Equipment
Large saucepan, hand blender.
Ingredients
25g butter
1 tablespoon oil
1 large onion
1 sweet potato
1 Medium sized ordinary potato
1 Small carrot
1 Apple
2 Stalks of celery
Tablespoon of tomato puree
1.2 litres of vegetable stock
1 tablespoon of Madras Curry powder
100g pre cooked rice(use a pinch of turmeric when cooking the rice or use a pouch of heat and serve rice)
Fresh coriander leaf
Sprinkle of paprika to serve
Method
1. Peel and roughly chop the onion, celery, sweet potato and potato
2. Melt the butter in the saucepan and add the vegetable oil
3. Add onion and soften for 2 minutes followed by the sweet potato, potato and celery.
4. Leave to cook gently on a low to medium heat for 5 minutes until the vegetables are beginning to soften.
5. While the veg is softening, peel, core and chop the apple and add it to the vegetables in the saucepan.
6. Add in the curry powder, stir and cook for a further minute.
7. Add in the tomato puree and stir well and cook for another minute.
8. Add in the vegetable stock and bring to the boil.
9. Turn the heat down and gently simmer the vegetables for around 30-40 minutes until all the veg are soft and falling apart.
10. Liquidize the soup using the hand blender until very smooth, give it a couple of minutes to really blitz it.
11. Just before serving add in the pre cooked rice.
12. Serve in individual bowls with a sprinkling of paprika and finely chopped coriander leaf over the top.
If you are looking to recreate your favourite British Indian Restaurant dish then you'll need to make yourself a good base sauce. Try the recipe over on my blog for making a simple sauce you can use for any restaurant style curry.
http://podges-currysauce.blogspot.co.uk/
