Mulligatawny is a curry flavoured soup of Anglo-Indian origin and translates as “pepper water” and was created by servants for the British Raj who demanded a soup course from a cuisine that had never produced one. There are lots of different variations on the theme and this is mine.
Makes 4 good portions.
2 white onions, finely chopped
1 medium potato, diced
1 large carrot, diced
3 green chillies, finely chopped
4 cloves of garlic, finely chopped
2cm ginger, finely chopped
1.5 litres vegetable stock
1 tablespoon ground cumin
1 tablespoon ground coriander
1 teaspoon ground turmeric
1 teaspoon extra hot chilli powder
1 teaspoon mustard powder
2 teaspoons ground black pepper
2 teaspoons tamarind paste
1 teaspoon salt
1/4 teaspoon asafoetida
1/2 tablespoon olive oil
1. Heat the oil over a low heat, add the asafoetida and fry the onions until soft and translucent, around 8-10 minutes.
2. Add the garlic, chillis and ginger and fry for one minute.
3. Add the cumin, coriander, turmeric, chilli powder, mustard and black pepper and cook while stirring constantly for 30 seconds.
4. Add the stock, potato and carrot.
5. Bring to the boil then reduce heat and simmer for 20 minutes.
6. Add the tamarind paste and salt and cook for another 5 minutes.