Mulligatawny Recipe
Ingredients
4 tablespoons butter
2 apples, cored, peeled, and chopped
1 medium onion, chopped
1 garlic clove, chopped
1 small green pepper, chopped
2 medium carrots, chopped
2 tablespoons flour
1-2 tablespoons curry powder
8 cups chicken stock
1/2 cup freshly grated coconut
1-2 teaspoons sugar
Salt and fresh pepper to taste
2-3 tablespoons chopped parsley
4 tomatoes, peeled, seeded, and chopped
Cooked rice
Thin lime slices
2 tablespoons finely chopped fresh coriander
Directions
Melt the butter in a large saucepan.
Saute apples, onion, garlic, green pepper, and carrots for 3-4 minutes.
Sprinkle on the flour and curry.
Rub them into the vegetables thoroughly with a wooden spatula, and cook for 2-3 minutes.
Add the stock and bring to a boil.
Turn to a simmer and add the coconut, sugar, salt, pepper, parsley, and tomatoes.
Cook 20 minutes or so until vegetables are tender.
Rectify seasoning.
Place a good spoonful of rice in each soup bowl.
Ladle soup over.
Garnish each serving with a thin slice of lime and a bit of fresh coriander.
Saute apples, onion, garlic, green pepper, and carrots for 3-4 minutes.
Sprinkle on the flour and curry.
Rub them into the vegetables thoroughly with a wooden spatula, and cook for 2-3 minutes.
Add the stock and bring to a boil.
Turn to a simmer and add the coconut, sugar, salt, pepper, parsley, and tomatoes.
Cook 20 minutes or so until vegetables are tender.
Rectify seasoning.
Place a good spoonful of rice in each soup bowl.
Ladle soup over.
Garnish each serving with a thin slice of lime and a bit of fresh coriander.
Questions, Comments and Reviews
Related Recipes
By Same Chef
Chef
