The Memsahibs Mulligatawny Soup Anglo Indian Curried Soup Food

The British have always been fond of highly spiced food, a taste which can be traced back in our cooking to medieval times and which can be seen today in our pungent commercially prepared sauces and mustards. This tasty curried broth belongs to the early nineteenth century and is part of the heritage of the British Raj. British people who spent years in India grew to love the local spicy food and brought back their favourite recipes which were adapted in the Victorian kitchen. "Pepper Water" was the nearest thing to soup in the cuisine of India, and indeed the word mulligatawny comes from the Tamil words molegoo (pepper) and tunes (water). It was originally a vegetarian 'sauce', but the British added meat and various other ingredients to create a variety of mulligatawnies, which were popular in India and Ceylon, but had an extremely bad press back home in England! A basic peppered water was flavoured with various other ingredients, then the soup would be served with side bowls of cooked rice, lime wedges, grated coconut, snippets of fried bacon, quartered hard-boiled eggs and sliced chillies. You helped yourself to what you wanted - a meal in itself. I serve mine with Raita and Chutney, and sometimes hard-boiled eggs, you can add whatever you like to the basic soup posted below. This recipe was taken from The Memsahib's Cookbook and has been adapted to personal taste.

Provided by French Tart

Categories     Curries

Time 35m

Yield 6 serving(s)

Number Of Ingredients 26

• Ingredients

This delicious Anglo-Indian soup recipe is a product of the British Raj in India. Mulligatawny is chicken-vegetable soup flavored with Indian spices.

Provided by Petrina Verma Sarkar

Categories     Side Dish     Entree     Appetizer     Dinner     Lunch     Soup

Time 45m

Yield 8

Number Of Ingredients 17

• Ingredients

Nutrition Facts : Calories 351 kcal, Carbohydrate 20 g, Cholesterol 58 mg, Fiber 2 g, Protein 26 g, SaturatedFat 8 g, Sodium 423 mg, Sugar 6 g, Fat 19 g, ServingSize 1 large pot (8 servings), UnsaturatedFat 0 g

Mulligatawny is a curry-flavoured soup in Anglo-Indian cuisine and often contains chicken, beef or lamb, though this recipe is vegetarian. Courtesy of The Burnt Tongue.

Provided by Food Network Canada

Categories     dinner,herbs,potatoes,soup,vegetables,vegetarian,Winter

Time 1h5m

Number Of Ingredients 17

• Ingredients