Mulligatawny Soup, a very Anglo Indian Dish of the British Raj
Mulligatawny Soup recipe, hot and sour, it dates back to the days of the British Raj, and is the perfect cold weather soup; light, yet remarkably hearty.
Soak the pulp in the water for 10-20 minutes. The hotter the water, the less time you need.
After the soaking time, give it all good mix, squeezing the pulp with your fingers, then strain through a medium or large mesh sieve. Discard the seeds and pulp. Set aside until needed.
Let's prep the vegetables and aromatics
Chop the onion, garlic and ginger fairly finely.
Chop the celery, carrot and capsicums up into similar cube sizes, about 2.5cm/1".
Quarter the tomatoes.
Let's get Cooking
Heat the oil in a large, heavy based saucepan on a medium heat and add Dry Ingredients 1.
When the seeds splutter, add the onion, garlic, ginger and chilli mix and sauté for a minute.
Add the meat and brown for about a minute, stirring and coating the meat.
Add Dry Ingredients 2 and stir thoroughly, frying for about 30 seconds.
Add the vegetables, mix and then add all the other ingredients, mixing thoroughly again.
Bring to the boil, then turn the heat down to its lowest setting and simmer for 30 minutes. At this point, the beef will be done and the soup will have thickened. For the vegetarian version, cook until the potatoes are done.
Serve as suggested above, with a sprinkling of fresh coriander leaves, freshly ground black pepper and even some fresh green chilli slices.