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Mulligatawny Seafood Soup

  • 8
Mulligatawny Seafood Soup

A relic from the Raj re-born. Prepared from fragrant fish stock and sweetened with grated apple and fruit chutney, this curried seafood chowder served with coriander puree and toasted coconut cake makes a fabulous winter specialty.


  • 50 grams butter
  • 2 medium onions, peeled and very finely chopped
  • 1 tblsp crushed garlic
  • 1 tblsp mild curry powder
  • ½ cup flour
  • 3 tblsp tomato paste
  • 1 litre fish stock
  • ½ cup medium sherry
  • ¼ cup fruit chutney (not tomato based)
  • 1 apple, peeled and grated
  • 250 grams firm white fish fillets, diced
  • 250 grams shelled green prawns
  • 250 grams shelled scallops


  1. Heat the butter in a large saucepan and cook the onions over a low heat for about 8 minutes until well softened but not coloured. Add the garlic and curry powder and cook a further 2 minutes.
  2. Add the flour and tomato paste and cook the paste for about 1 minute.
  3. Gradually stir in the stock until a smooth soup is formed. Add the sherry, chutney and apple and simmer for 10 minutes.
  4. Clean the fish and prepare. Cut the fish fillets into 2cm pieces. Devein the prawns, and cut the scallops in half.
  5. Add the fish to the hot soup and simmer for about 3-4 minutes until just cooked. Season with salt and pepper.
  6. Serve in deep bowls with fresh coriander paste, sour cream or yoghurt.

Fresh Coriander Paste

  1. In a food processor put 2½ cups firmly packed coriander leaves (no stems), 1 deseeded green chilli, 1 tblsp lime juice, 2 tblsp oil, ½ tsp each salt, ground cumin and pepper, and process until very smooth.

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