Draggingtree Posted August 31, 2013 Share Posted August 31, 2013 (edited) A Spot of Curry: Anglo-Indian Cuisine By Stephanie Butler 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 everywhere MULLIGATAWNY SOUP Start to finish: 1 hourServings: 4-6 2 tablespoons butter1 tablespoon salt1 tablespoon ground cumin1 teaspoon ground coriander1 teaspoon fresh ground black pepper3 tablespoons chopped fresh ginger3 tablespoons curry powder3 cloves chopped garlic2 yellow onions, chopped2 stalks of celery, chopped2 carrots, chopped2 apples, chopped1 15-ounce can crushed tomatoes1 1/2 cup lentils8 cups vegetable stock1 tablespoon turmeric1 cinnamon stick1 bay leaf1 lime, juice and zest2 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 August 31, 2013 by Draggingtree 2 Link to comment Share on other sites More sharing options...
Pepper Posted September 3, 2013 Share Posted September 3, 2013 That sounds good, @Draggingtree Link to comment Share on other sites More sharing options...
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