| |
|
|
|
| |
Soups and Starters Recipes -
Mulligatawny
Soup Recipe
|
|
|
|
|
|
| |
|
Soups and Starters
Recipes
-
Mulligatawny Soup Recipe
Ingredients
Serve
4
-
50 g/2 oz dried
tamarind
-
1.2 litres/2 pints Beef Stock
-
50 g/2 oz butter
-
1 large onion,
sliced
-
2 garlic cloves, sliced
-
1 teaspoon
ground ginger
-
2 teaspoons
pepper
-
2 teaspoons
ground coriander
-
1/2 teaspoon
ground fenugreek
-
1/2 teaspoon
chili powder
-
1 1/2 teaspoons
turmeric
-
1 1/2 teaspoons
salt
-
thinly sliced
red and green peppers, to garnish
Method:
-
Put the dried
tamarind into a saucepan, add just enough of the
beef stock to cover, then bring to the boil.
-
Remove the pan from the heat, cover and leave
the tamarind to soak for 4 hours.
-
Melt the butter
in a
heavy-based
saucepan. Add the
onion and garlic and fry gently for about 4-5
minutes until soft.
-
Add the ginger, pepper,
ground coriander, fenugreek, chili powder,
turmeric and salt and fry, stirring constantly,
for 3 minutes. Stir in the remaining beef stock.
-
Strain the tamarind
liquid through
a wire sieve over a small bowl, pressing
to
extract as much liquid as
possible. Add the tamarind juice to the pan and
simmer for 15 minutes.
-
Taste and adjust the
seasoning before serving, garnished with the
sliced peppers. Serve hot.
|
|
|
|
|
|
|
|
|
