War Rationing Mulligatawny Soup
This soup is a lovely surprise, reminding me of the first curry I had, made by my mother in the mid 1980’s using curry powder as opposed to the more exotic mixes now available. This was made when my grandfather came to stay. He said it brought back fond memories of eating with the Indian Army during the Second World War. It was a mild mixture of small prawns, curry powder and stock or coconut milk with mango chutney. Mulligatawny is like all of that blended into one.
In the words of Granny Dot:
‘Materials. – 4 oz. shredded onion, 1 oz.
fat, ½ oz. curry powder, 2 oz. rice, 1 oz. chopped chutncy, ¼ oz. salt, 1 or 2
tomatoes, 1 small sour apple, bunch of aromatic herbs, half a lemon, 3 or 4 crushed cardamom seeds, 1 quart of water or stock, 1 teaspoonful of corn flour, 1 tablespoonful cooked rice fro garnish.
Method. – Fry the onion with the fat, and as soon as the onion begins to cook
add the curry powder and fry together. Cover with the water or stock, add the
rice, chutney, tomatoes, the apple cut finely, cardamom seeds, herbs and
salt. Cook for 30 minutes. Drain off the liquid, pass the drained
material through a mincer, return to the liquid and thicken with the corn
flour. Taste and correct the seasoning,
add the lemon juice, and garnish with cooked rice.’
(The Victory Cookery Book, 1918, Mrs C.S. Peel)
4 oz/118g chopped onion
½ oz/14g curry powder (be careful not to overdo it as too strong is not good)
2 oz./56g rice
3 oz/96g chutney (at least 1 oz. of this being mango chutney)
2 medium tomatoes, diced
Juice of half a lemon
3 or crushed cardamom seeds
½ tsp salt
8 curry leaves (optional)
2 pints/1.2 litres water
¼ stick of cinnamon
1. Put all of the above in a pot and simmer until the apple is very tender.
2. Blend and return to the pan.
3. Add the cinnamon and leave to infuse for
3. Season to taste with salt and
additional chutney if necessary.
4. Remove the cinnamon stick and serve. A little freshness could be added with a dollop of plain yoghurt on top and some coriander leaves.