Eliza Acton's Vegetable Mulligatawny Recipe
Ingredients
| Large onions - 3, chopped | ||
| Butter | 4 Ounce | |
| Marrow | 1 1/2 Pound, peeled | |
| Courgettes - (700 g), unpeeled | ||
| Tomatoes | 1/2 Pound | |
| Large potato | 1 | |
| Stock | 3/4 Pint | |
| Worcester sauce - 1 dessertspoon | ||
| Madras curry powder - 1 teaspoon | ||
| Long grain rice - measured to the 3 fl oz level in a measuring jug | ||
| Boiling water - measured to the 6 fl oz level in a measuring jug | ||
| Salt | To Taste | |
| Black pepper | 1 To taste | |
Directions
MAKING
1 In a large saucepan, melt the butter.
2 Add in the chopped onions and cook until they're golden brown colour.
3 Meanwhile cut up the marrow into 1 inch (2-5 cm) cubes and peel and dice the potato.
4 Add these to the onions together with the tomatoes.
5 Add in salt and pepper and cook the vegetable covered over a low heat until soft, about 20-30 minutes.
6 In another saucepan, put the rice with some salt.
7 Pour on the measured boiling water and bring to a boil.
8 Cover and cook gently until all the liquid is absorbed and the rice is tender.
9 When the vegetables are cooked, transfer them into a liquidiser and puree.
10 Return the puree back into the saucepan.
11 Stir in the cooked rice along with the stock, Worcestershire sauce and curry powder.
12 Correct the seasoning and add more curry powder if needed.
13 Reheat gently, cooking for about five minutes more.
SERVING
14 Serve hot with some crisp croutons of bread sprinkled in each bowl.
1 In a large saucepan, melt the butter.
2 Add in the chopped onions and cook until they're golden brown colour.
3 Meanwhile cut up the marrow into 1 inch (2-5 cm) cubes and peel and dice the potato.
4 Add these to the onions together with the tomatoes.
5 Add in salt and pepper and cook the vegetable covered over a low heat until soft, about 20-30 minutes.
6 In another saucepan, put the rice with some salt.
7 Pour on the measured boiling water and bring to a boil.
8 Cover and cook gently until all the liquid is absorbed and the rice is tender.
9 When the vegetables are cooked, transfer them into a liquidiser and puree.
10 Return the puree back into the saucepan.
11 Stir in the cooked rice along with the stock, Worcestershire sauce and curry powder.
12 Correct the seasoning and add more curry powder if needed.
13 Reheat gently, cooking for about five minutes more.
SERVING
14 Serve hot with some crisp croutons of bread sprinkled in each bowl.
Chef
