The Memsahib'S Mulligatawny Soup: Anglo-Indian Curried Soup

• Basic Soup
• 2 1/2 pints vegetable stock or 2 1/2 pints chicken stock
• 7 ounces coconut cream, cut into chunks
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon chili powder
• 2 -3 teaspoons curry powder or 1 tablespoon curry paste
• 6 ounces tomato puree
• Flavouring Ingredients
• chopped cooked chicken
• chopped cooked beef or lamb
• 1 apple, peeled, diced and fried in butter
• 1 -2 onion, peeled, chopped and fried in butter until brown
• 1 -2 cup cooked rice
• 2 tablespoons chutney
• 1/2 teaspoon cardamom seed, lightly crushed
• salt
• fresh ground pepper
• Accompaniments
• hard-boiled egg, quartered
• chutney
• raita
• coconut
• chopped tomato
• chopped onion
• sultana
• nann bread
• crispy fried onions
• pappadams

1. Simmer all the basic soup ingredients together for 15 to 25 minutes.
2. Then add all, or any of the flavouring ingredients - to make the soup exactly as you like it.
3. (Flavouring ingredients are listed above.).
4. Cook over a gentle heat for a further 5 to 10 minutes.
5. Serve hot with any of the side dishes as described above.

soup, vegetable stock, coconut cream, ground cumin, ground coriander, chili powder, curry, tomato puree, ingredients, chicken, beef, apple, onion, rice, chutney, cardamom, salt, fresh ground pepper, accompaniments, egg, chutney, raita, coconut, tomato, onion, bread, onions, pappadams

Taken from www.food.com/recipe/the-memsahibs-mulligatawny-soup-anglo-indian-curried-soup-257944 (may not work)