soup Archives - Buth Kuddeh https://www.buthkuddeh.com/tag/soup/ tastes of Sri Lanka Mon, 10 Jul 2023 10:34:45 +0000 en-AU hourly 1 https://wordpress.org/?v=6.9 Dhal Soup https://www.buthkuddeh.com/dhal-soup/ Mon, 10 Jul 2023 10:34:45 +0000 https://www.buthkuddeh.com/?p=1161 This is an adaptation of my grandmother Ada de la Harpe’s recipe. The main difference is that I don’t strain […]

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]]> This is an adaptation of my grandmother Ada de la Harpe’s recipe. The main difference is that I don’t strain the soup before serving; I prefer to have the chunky vegetables as part of the dish. The coconut milk adds a creaminess to the soup and the Maldive fish – if used – has a subtle umaminess. I finished mine off with a drizzle of chili oil.

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Dhal Soup

Adapted from my grandmother Ada de la Harpe's cookery book this soup had body and flavour to spare - and it's simple to make
Course Soup
Cuisine Sri Lankan
Keyword dhal, soup
Prep Time 30 minutes
Cook Time 45 minutes
Servings 4 people

Equipment

  • 1 Saucepan
  • 1 Kitchen knife
  • 1 mortar and pestle or a coffee grinder
  • 1 set of measuring cups for dry goods
  • 1 teacup

Ingredients

  • 1/2 cup red dhal
  • 6 cups water
  • 1 tomato
  • 10 cm celery stalk
  • 1 small carrot
  • 1 small parsnip
  • 1 bunch nettles Optional
  • 1 eating spoon coriander seed
  • 1 eating spoon Maldive fish Optional - you could also use dry prawns
  • 1 pinch salt
  • 1 stick cinnamon A 5 cm stick
  • 2 tablespoons thin coconut milk Thinned coconut cream works well
  • 2 shallot onions You can substitute a small brown onion

Instructions

  • Chop the carrot and parsnip into small pieces
  • Chop the celery into thin pieces crosswise
  • Chop the tomato roughly
  • Strip the leaves off the stalks of nettles if using them
  • Peel and slice thin the shallots or brown onion
  • Grind coriander seeds roughly
  • Pound/grind the Maldive fish very fine if using
  • Add everything to the saucepan with the dhal except the shallot/onion
  • Add a pinch of salt to the saucepan
  • Let all of this boil for 15 minutes. The water should reduce down by about a third,if not boil a little longer
  • Add the coconut milk to the soup
  • Serve with a sprinkle of shallot/onion each on each plat of soup

Notes

Ada de la Harpe's dhal soup

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]]> Fish Mulligatawny https://www.buthkuddeh.com/fish-mulligatawny/ Tue, 04 Jul 2023 10:35:15 +0000 https://www.buthkuddeh.com/?p=1150 Fish Mulligatawny is an unusual dish – not what you think of when you think of mulligatawny. I’ve adapted this […]

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]]> Fish Mulligatawny is an unusual dish – not what you think of when you think of mulligatawny. I’ve adapted this from the recipe in Hilda Deutrom’s ground-breaking Daily News Cookery Book. The first edition of it was in 1929 and it has remained the standard English-language cookery book in Sri Lanka ever since. It’s very much to do with the scope which brings together British, Dutch, Portuguese, Tamil and Sinhalese food.  The dish is perfect on its own with just some boiled rice or konjak as I have done here.

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Fish Mulligatawny

A subtly flavoured broth with chunks of firm white fish. The recipe is adapted from Hilda Deutrom's Ceylon Daily News Cookery Book
Course Main Course
Cuisine Sri Lankan
Keyword fish, mulligatawny, soup
Prep Time 30 minutes
Cook Time 30 minutes

Equipment

  • 1 Kitchen knife
  • 1 Saucepan
  • 1 Wooden or other large spoon

Ingredients

  • 500 g white fish fillet ling is excellent for this
  • 2 cups water
  • 1/2 cup coconut milk
  • 1 tsp each of coriander seed and cumin ground together
  • 1 pinch turmeric
  • 1 medium sized ripe tomato
  • 1/2 tsp fenugreek optional
  • 1 shallot onion
  • 2 cloves garlic
  • 1 slice ginger
  • 1 inch cinnamon stick
  • 1 sprig curry leaves optional
  • 1 squeeze lemon juice
  • 1 pinch salt
  • cooking oil

Instructions

  • Cut fish into bite sized chunks
  • Put the fish pieces into a saucepan and add the two cups of water to the pan
  • Cook the fish for 5 minutes
  • Chop the tomato
  • Slice the onion
  • Add tomato, half the onion, all the spices and half the sprig of curry leaf to the saucepan
  • Let this all simmer slowly till the fish is well cooked
  • Add the coconut milk to the saucepan
  • Add a pinch of salt to the saucepan
  • Now fry the fenugreek and the rest of the onion and curry leaves in the cooking oil till the onion starts to brown
  • Add to the fish
  • Add the coconut milk to the saucepan
  • Add a squeeze of lemon juice and serve hot

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]]> Dhal and kale soup https://www.buthkuddeh.com/dhal-and-kale-soup/ Wed, 21 Jun 2023 00:00:17 +0000 https://www.buthkuddeh.com/?p=1137   I like making dhal soups – basically thin dhal – and this one has a great mouthfeel with its […]

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Dhal and Kale Soup

Course Soup
Prep Time 15 minutes
Cook Time 30 minutes
Servings 2 people

Equipment

  • 1 Kitchen knife
  • 1 Vegetable peeler
  • 1 Saucepan
  • 1 Wooden spoon Or other spoon
  • 1 Soup ladle Or something to pour the soup from the saucepan into the bowls for eating
  • 1 Frying pan

Ingredients

  • 1 cup red lentils (masoor dhal)
  • 2 cloves garlic
  • 1 knob ginger A piece as big as the top knuckle of your small finger
  • 1 teaspoon black mustard seed
  • 1 teaspoon turmeric
  • 1 teaspoon fennel seeds Optional
  • 1 teaspoon cumin seeds Optional
  • 1 teaspoon curry powder
  • 2 curry leaves Optional or use dried
  • 1 stick cinnamon
  • 2 teaspoons lime pickle
  • 1 handful mixed kales Or just use one kind. It should be roughly chopped
  • 1 inch leek Optional
  • 4 cups water
  • 1/2 cup coconut cream or thick coconut milk
  • cooking oil

Instructions

  • Slice the leek thinly
  • Slice the two cloves of garlic thinly
  • Peel and slice the ginger into thin matchsticks
  • Put a little oil in the base of the saucepan
  • Put the saucepan on the stove. Let the oil warm gently
  • Take half the garlic, half the ginger and put them in the saucepan
  • Add the mustard seeds, cumin seeds, coriander seed, turmeric, cinnamon, curry powder and one curry leaf to the saucepan
  • Fry all of these ingredients for a couple of minutes till the mustard seed pops
  • Add the dhal to the saucepan
  • Add the lime pickle to the saucepan
  • Let all of this sauté till you hear the mustard seed popping
  • Add the dhal to the saucepan
  • Sauté all of this for five minutes, stirring from time to time to stop the dhal sticking to the bottom of the saucepan
  • Add the water to the saucepan
  • Let all of this simmer for fifteen minutes until the dhal is soft. Add water if the soup gets too thick. You want to have the soup moderately thick
  • Add the coconut cream
  • Add the kale to the saucepan. This should just wilt not cook through - it gives a nice texture to the soup
  • Add a sprinkle of salt
  • Keep this simmering while you do the next steps
  • Put a little oil in the frying pan and put it on the stove
  • Let the oil get hot. Now add the rest of the garlic, ginger, remaining curry leaf, all the sliced leek and sauté till the leek slices soften, stirring from time to time to stop the garlic and ginger from burning
  • While this is happening ladle soup into the bowls
  • Top off the soup with the fried ingredients, distributing them evenly across the bowls
  • Serve

I like making dhal soups – basically thin dhal – and this one has a great mouthfeel with its just wilted kale and a tang of lime pickle  It’s simple to make and just right for winter time video watching

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]]> Mussels in a creamy tomato soup https://www.buthkuddeh.com/mussels-in-creamy-tomato-soup/ Wed, 25 Aug 2021 03:40:06 +0000 https://www.buthkuddeh.com/?p=1027 Mussels in creamy tomato soup is a simple and satisfying starter or main dish that fuses Western and south Asian […]

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]]> Mussels in creamy tomato soup is a simple and satisfying starter or main dish that fuses Western and south Asian favours. Quick way to prepare with minimal ingredients, it is basically a variation on a French seafood soup where the coriander works well to balance the sweetness of the tomato.

Check out all my recipes.

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Mussels in creamy tomato soup

A simple quick to make soup where the coriander garnish is a good foil for the sweetness of the tomato.
Course Main Course
Cuisine Fusion
Prep Time 30 minutes
Cook Time 30 minutes
Servings 4 people

Equipment

  • Kitchen knife
  • Chopping board
  • Vegetable peeler
  • Frying pan
  • Blender
  • Cooking spoon
  • Cup or jug
  • Bowl

Ingredients

  • 8 - 10 mussels per person Any mussels in the shell is fine. You could also use vongole/pippies
  • 1 can chopped tomato You can use tomato soup but as a Type 2 diabetic I don't use pre-prepared foods that have sugar in them if I can avoid them
  • 1 small brown onion about the size of a golf ball Or the equivalent amount from a large brown onion.
  • 2 cloves garlic
  • 2 carrots
  • 150 gm frozen or fresh peas
  • 3 tbsp olive oil
  • 1 pinch salt
  • 1 tsp ground black pepper
  • 2 tbsp thick cream
  • 1 tbsp coriander

Instructions

  • Scrub and wash the mussels removing any hairy bit poking out by pulling on it gently. Don't force them open - they will open as they cook in the broth
  • Chop the onion and garlic into small pieces
  • Add the oil to the frypan and heat without letting it get too hot and smoky
  • Add the chopped onion and garlic to the pan and saute for 2 or so minutes. They can both brown a little but don't overdo it
  • Put the onion, garlic and the canned tomato into the blender. Pulse the mixture till you have a smoothish puree
  • Meanwhile, slice the carrot thinly
  • Add the carrot and peas to the frypan. Add a cupful of water or more if the puree is very thick. You want it to be thick enough to have 'body' but not so thin that it is watery
  • Cook the broth at a low boil for 5 mins or so till the carrot is tender - you might like to test a slice, see if it is as tender as you like and if not cook it a little longer
  • Add the two tbsp of cream to the broth it through well.
  • Add the pepper and salt to the broth, mix through and taste to see if it's salty enough for you. The mussels will add some salt as they cook so don't oversalt at this stage.
  • Add the mussels in their shell to the broth. The broth doesn't have to cover the mussels, but check that it isn't getting too thick. Add a cupful of water if it is.
  • Let the broth and mussels cook till the mussels open. They won't open all at the same time - that's okay, you are unlikely to overcook them. Also, some may only open a little while others open wide - that's fine also.
  • Chop the coriander roughly
  • When all the mussels are open - the timing for this cannot be given precisely but it will be no more than 10 minutes usually - scoop them out into a bowl in preparation for assembling and serving the soup
  • Spoon the soup into soup bowls, add 8 - 10 mussels per person into the bowl, sprinkle over with the chopped coriander
    mussels in creamy tomato broth

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