THE MEMSAHIB'S MULLIGATAWNY SOUP: ANGLO-INDIAN CURRIED SOUP
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
Steps:
- Simmer all the basic soup ingredients together for 15 to 25 minutes.
- Then add all, or any of the flavouring ingredients - to make the soup exactly as you like it.
- (Flavouring ingredients are listed above.).
- Cook over a gentle heat for a further 5 to 10 minutes.
- Serve hot with any of the side dishes as described above.
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Sahana Khatun
[email protected]This soup is very time-consuming to make. I would recommend using a slow cooker next time.
Darryl Covey
[email protected]This soup is a bit too creamy for my taste. I would recommend using less coconut milk next time.
Rajon Biswas
[email protected]This soup is very bland. I would recommend adding more spices next time.
Calos Campos
[email protected]This soup is a bit too spicy for my taste. I would recommend using less chili pepper next time.
zahraa alzway
[email protected]I've never had mulligatawny soup before, but I'm definitely a fan now. This soup is so flavorful and satisfying. I will definitely be making it again.
tharanga piyadarshni
[email protected]This soup is a great way to use up leftover vegetables. I added some chopped carrots, celery, and peas, and it was a delicious and healthy meal.
SSJ Reslin
[email protected]I'm not a big fan of spicy food, so I was hesitant to try this soup. But I'm so glad I did! The spices are very mild, and the soup is actually quite creamy and mild.
Awbkr Cade
[email protected]This soup is a bit time-consuming to make, but it's definitely worth it. The flavors are complex and delicious, and it's a great way to warm up on a cold day.
Dipesh Rai
[email protected]I made this soup in my slow cooker, and it turned out perfect! I just threw all the ingredients in the slow cooker in the morning, and it was ready for dinner when I got home from work.
Rael Nyamai
[email protected]This soup is a great way to use up leftover chicken. I also added some chopped carrots and celery, and it was a delicious and hearty meal.
THABISO MOSHOESHOE
[email protected]I was a bit hesitant to try this soup because I'm not a huge fan of coconut milk. But I'm so glad I did! The coconut milk is very subtle, and it really adds to the flavor of the soup. I will definitely be making this again.
Ali Baloch302
[email protected]This soup is absolutely delicious! The flavors are amazing, and the coconut milk makes it so creamy and rich. I will definitely be making this again.
Raafiq anjum
[email protected]I've been making this soup for years, and it's always a favorite. I love the way the spices come together to create a complex and flavorful broth. I usually add a bit of extra ginger and chili peppers to give it a little more heat.
Shazi Prince
[email protected]This was my first time making mulligatawny soup, and it turned out great! It was easy to follow the instructions, and the soup was ready in about an hour. I served it with rice and papadums, and it was a hit with my family.
Bangar Bangali
[email protected]This soup is a delicious blend of flavors, with a perfect balance of spices. I love the addition of coconut milk, which gives it a creamy and rich texture.