Mulligatawny
23 April 2021 11:45 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
igenlodeThe mulligatawny soup made with remains of a rabbit -- in my case, rabbit stock and some shredded roast rabbit -- proved to be extremely successful. I didn't have any curry powder, so I went the whole hog of cooking up ginger and garlic with my onion at the start and adding chopped chilli and cumin and coriander, and it was very tasty.
I served it alongside a bowl of "well-boiled rice" as recommended in the recipe, presumably a nod to its Indian origins, which served to make more sustaining what was really only suitable as a starter -- the small proportion of meat isn't bulked out by anything bar onion and apple, and I hadn't thickened it with flour as directed because it already seemed pretty thick. Perhaps I should have.
I note that in the recipe for a plum mulligatawny in my 1960s cookbook the rice is cooked in the actual soup, which is a less unexpected procedure!
I served it alongside a bowl of "well-boiled rice" as recommended in the recipe, presumably a nod to its Indian origins, which served to make more sustaining what was really only suitable as a starter -- the small proportion of meat isn't bulked out by anything bar onion and apple, and I hadn't thickened it with flour as directed because it already seemed pretty thick. Perhaps I should have.
I note that in the recipe for a plum mulligatawny in my 1960s cookbook the rice is cooked in the actual soup, which is a less unexpected procedure!
