Mushroom and Pea Curry
Ingredients

½ kg mushrooms 
½ cup shelled green peas 
1 teaspoon ginger paste
1 teaspoon garlic paste 
½ cup coconut milk 
1 tablespoon Ferns' Mulligatawny Curry Paste 
Salt to taste
½ cup curd /yogurt
5-6 curry leaves 
1½ cup chopped onions 		  
Method
Heat oil, add chopped onions, sauté until lightly coloured. Add turmeric, ginger and garlic paste and Ferns' Mulligatwany Curry Paste and stir for 30 seconds. Add quartered mushrooms, curry leaves, salt and green peas. Add ½ cup water and simmer until mushrooms are cooked. Pour in beaten curd and coconut milk. Simmer for 5 minutes. 
Serve hot, garnished with coriander leaves.
  Mulligatawny Soup 1
Ingredients

2 tablespoons lard
1 rasher lean bacon, chopped
2 onions, chopped
Few curry leaves
200g beef, diced
2 tablespoons Ferns' Mulligatawny Curry Paste
1 tablsepoon split red gram (tuvar dal)
1 teaspoon raw rice
400 ml beef stock
Salt and pepper to taste
1 tablespoon lemon juice
Method
Wash rice and red gram and cook in a little water till soft. In another pan, fry bacon and beef pieces in lard till brown. Add chopped onions, curry leaves and Ferns' Mulligatawny Paste. Fry till well browned, adding more lard if required. Add stock, salt, pepper and lemon juice and simmer for 20 minutes. Blend roughly the cooked rice and dal mixture and add to soup. Serve with slices of lemon and brown bread.
  Mulligatawny Soup 2

Ingredients 

250 g mutton or beef 
2 cups coconut milk 
½ tsp ginger 
½ tsp garlic 
2 small onions 
2 medium tomatoes
3 teaspoons Ferns' Mulligatawny Curry Paste 
Few curry leaves 
2 lemons 
Salt to taste
5-6 cups stock
Method
Cut even cubes of mutton and cook separately in 2 cups of stock. Melt butter in a pan add chopped ginger and garlic, stir for a few seconds. Add chopped onions, tomatoes, Ferns' Mulligatawny Curry Paste and curry leaves. Add 3 cups of stock and cook until vegetables are tender. Add the mutton pieces, coconut milk and salt. Simmer for 15-20 minutes. Adjust the seasoning. Serve hot with lemon juice.
  Lentil Soup
Ingredients

½ cup red lentils (masoor dal) 
2 small carrots 
1 medium sized onion  
2 stalks celery 
2 cups white sauce 
2 teaspoons Ferns' Mulligatwany Curry Paste 
2 slices bread for croutons
Parsley for garnish
1 tablespoon butter 
Method
Chop onion, celery and carrots. Cut bread slices into cubes and deep fry to a golden brown colour. Melt butter in a pan. Sauté onions, carrots, celery and washed lentils. Add water and Ferns' Mulligatawny Curry Paste, bring to a boil and simmer until lentils are cooked. Purée the cooked lentils and vegetables and strain through a soup strainer. Mix with white sauce. Adjust the seasoning. Serve hot garnished with parsley and bread croutons.
  Boneless Chicken Kari
Ingredients

500 g boneless chicken 
1 teaspoon ginger paste 
1 teaspoon garlic paste 
2 tablespoons Ferns' Mulligatawny Curry Paste 
1½ cup coconut milk/cream 
2 cups chopped onions
6-8 curry leaves 
¼ cup oil 
Salt to taste
A pinch turmeric powder 
2 tablespoons curd 
½ tsp mustard seeds
Method
Marinate the chicken pieces with salt, turmeric and ginger and garlic paste and curd. Heat oil and add finely chopped onions. Sauté until golden in colour. Add Ferns' Mulligatawny Curry Paste, chicken and 2 cups of water bring to a boil and simmer until chicken is cooked. Add coconut milk and temper with mustard seeds and curry leaves.
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