Mulligatawny Soup.

Mulligatawny is a curry flavoured soup in Anglo-Indian cuisine. It is spicy, sweet, warm and deliciously complex in flavour. “Mulligatawny” literally means Pepper Water.

This recipe will serve four portions. You can substitute beef for chicken or exclude meat altogether and substitute for butternut squash and vegetable stock for a tasty vegetarian option.


2 tablespoons of olive oil
350g of rump steak, cut into very small pieces
1 knob of butter
1 large onion, finely chopped
2 celery sticks, finely chopped
1 red pepper, deseeded and chopped
3 garlic cloves, crushed
1 tablespoon of Madras curry paste or powder
1 teaspoon of turmeric powder
400g of chopped tomatoes or passata
600ml good beef stock
100g freshly cooked basmati rice
1 apple, peeled, cored and grated
1 tablespoon of mango chutney
Coriander leaves for garnish


Heat 1 tablespoon of the olive oil in a heavy-based saucepan and brown the steak over a high heat for 1 minute. Remove and set aside.

Heat the remaining oil and butter in the pan. Stir in the onion, celery and red pepper and cook for 8 minutes. Add the garlic, turmeric and curry paste, and cook for a further minute.

Return the steak to the pan, then pour over the tomatoes and stock.

Bring to the boil and simmer for 20-25 minutes, until the beef is tender. Add the rice, apple, chutney, and simmer for 3 minutes.

Serve immediately or cool and put into food bags. Freeze for up to 3 months. Defrost and reheat for 10-12 minutes, until piping hot. Garnish with fresh coriander.

Happy Eating!


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