Name: Mulligatawny Soup
Yield: Serves 6
Cuisine: United Kingdom
Ingredients: 2 oz. (60 g.) butter; 2 teaspoons curry powder or ¼ teaspoon cayenne; 2 tablespoons single cream (this replaces the coconut milk in some Indian recipes); 1 large onion, peeled and sliced finely; ½ pints 9 dl.) good stock, white or brown; 1 teaspoon turmeric; ½ teaspoon mace; ½ teaspoon paprika; ½ teaspoon ground ginger; 3 oz. 90 g.) rice; 1 apple, peeled, cored and chopped (this replaces the mango juice in Indian recipes); 2 teaspoons lemon juice; salt; mango chutney; 1 small chicken, about 2½ lb. (1 k.), or 6 joints; 1 oz. (30 g.) flour; 6 cloves; 20 peppercorns

Preparation info

Serves
6

Difficulty
Medium

Appears in

The Cookery of England

By Elisabeth Ayrton

Published 1975

About

Mulligatawny comes from the Tamil word milagn-tannir, which means ‘pepper-water’. A highly and subtly spiced soup from East India, it was so popular with the East India Company merchants that they tried to get it made at home in England. The results were often a greasy soup flavoured only with stale curry powder, but the following recipe for a thick mulligatawny, which comes from a nineteenth-century Edinburgh manuscript is very good, though probably less spiced than it would be in I