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

Ingredients

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

Preparation

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