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Draggingtree

A Spot of Curry: Anglo-Indian Cuisine

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A Spot of Curry: Anglo-Indian Cuisine

By Stephanie Butler

hh-anglo-indian.jpg

LauriPatterson/iStockphoto.com

When Americans think of English food, they might call to mind fish and chips, or perhaps a steaming shepherd’s pie with mushy peas on the side. But England’s most popular food isn’t chips, scones or crumpets—it’s chicken tikka masala. Indian cuisine has been at the heart of the British food scene ever since the East India Company first barged onto the subcontinent in the mid-18th century. From cocktails and beers to soups and curries, the influence is felt everywhereScissors-32x32.png

 

MULLIGATAWNY SOUP

Start to finish: 1 hour
Servings: 4-6

2 tablespoons butter
1 tablespoon salt
1 tablespoon ground cumin
1 teaspoon ground coriander
1 teaspoon fresh ground black pepper
3 tablespoons chopped fresh ginger
3 tablespoons curry powder
3 cloves chopped garlic
2 yellow onions, chopped
2 stalks of celery, chopped
2 carrots, chopped
2 apples, chopped
1 15-ounce can crushed tomatoes
1 1/2 cup lentils
8 cups vegetable stock
1 tablespoon turmeric
1 cinnamon stick
1 bay leaf
1 lime, juice and zest
2 cups cooked shredded chicken meat (optional)
Chopped cilantro, mint or green onions (optional garnish)

In a large, heavy-bottomed Dutch oven or soup pot, melt butter on medium heat. Add salt, cumin, coriander, pepper, ginger and garlic, and cook until garlic is aromatic but not browned, about 1 minute. Add curry powder, onions, celery, carrots and apples and sauté until vegetables are soft, about 5 minutes. Next add crushed tomatoes, lentils, 6 cups of the vegetable stock, turmeric, cinnamon and bay leaf, stirring continuously. Bring to a boil, lower heat to a simmer and cook for approximately 40 minutes or until lentils are soft. If liquid level seems low, add up to 2 cups of the vegetable stock. When lentils and vegetables are tender, puree soup with immersion blender or in a blender until smooth. Add lime juice and zest, chicken if desired, and season with salt to taste. Garnish with optional cilantro, mint or green onions. http://www.history.com/news/hungry-history/a-spot-of-curry-anglo-indian-cuisine

Edited by Draggingtree
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