Well here it is. The recipe I give out more than any other – Mulligatawny.
It’s a type of curry soup that’s chock full of vegetables, really good for cleaning out the fridge, and possibly the very favourite meal of several members of our family. So far, I have never made this and not been asked for the recipe, although the request was once 3 days coming, leaving me wondering whether the unbroken run had ended.
It is fairly quick to make this soup in terms of time spent at the stove, but it needs time to simmer, so I usually make it over 2 days.
On the first day, I put a cup of lentils in a bowl of hot water to soak, and simmer a chicken in 2 and a half litres of water and 2 teaspoons of salt for about 2 hours, or until I remember it’s there. Now you have the stock and the chicken for the soup, and prepared lentils.
When it’s cool enough, remove the meat from the chicken and throw away the bones and skin. Cut or tear the chicken meat into pieces small enough to fit in your mouth. Then put it into the fridge until later.
Next, make the soup itself. I usually do this the second day. Melt 90g of butter in a pan, and add 2 roughly chopped onions and fry until they are soft, then add a couple of cloves of garlic and a tablespoon of grated ginger and fry it for a minute more. Next add the spices, and fry for a couple of minutes.
2 tbsp curry powder (I use Keens or Clive’s)
1/2 tsp chilli powder
1/4 teaspoon cinnamon
1 – 2 teaspoons garam masala
Then add 4 tablespoons of plain flour, and fry for a minute or so more. Then put the chicken stock back in the pot, slowly at first, stirring into the flour mix. While the soup comes back to the boil, chop some veges, and add them to the pot with the lentils (drain them first) and a tin of tomatoes.
There was an original recipe once which called for carrot, celery and capsicum, but I always use this soup as a dumping ground for veggies. I have never added potato, mushroom or spinach, but otherwise its open slather. I took a pic of today’s vegetables to give you an idea of quantities. More or less, up to half or double would be fine, but this amount works well. It just depends what I have.
Today I had some frozen beans, (labelled big beans, so I would remember they were a bit too old when I picked them, so I could only use them in soup), pumpkin, celery, carrot, a handful of semi dried tomatoes from the freezer and a smidge of capsicum.
My normal thing at every meal is to announce what came from the garden, so in the name of consistency: “the pumpkin, beans and tomato are from the garden, the rest is shop bought.
Anyway, back to the recipe. (Where was I?)
So, the veg, lentils and tomatoes are in the pot. Simmer them until the vegetables are all soft. Then blend with a stick mixer.
Finally add a 400ml tin of coconut milk, and the chicken. Stir them through and heat it up. (Assuming there’s some chicken left – it’s really yummy).
Serve with a big scoop of rice in the middle of the bowl. Yum, yum, yum. Forget Great Grandma Ethel, eat this!!
Serves a family of 5 for two to three meals.