Mulligatawny soup
Mulligatawny soup is a spicy, and delicious vegetable soup popular in India.
Recipe[edit | edit source]
Take four large onions, cut them up and fry them brown, with a little butter, in a frying-pan, with a carrot cut up into small pieces;
- Add to this a quart of stock or water, and boil till the vegetables and onions are tender;
- Then rub the whole through a wire sieve and add a brimming teaspoonful of captain white’s curry paste and a dessertspoonful of curry powder, previously mixed smooth in a little cold water;
- Thicken the soup with a little brown roux.
Spiciness[edit | edit source]
- Some people would consider this soup too hot;
- if so, less curry powder can be used or more water added.
Without curry paste[edit | edit source]
- If you have no curry paste, cut up a sour apple and add it to the vegetables in the frying-pan.
- If you have no sour apples, a few green gooseberries are a very good substitute.
Serve with rice[edit | edit source]
- Boiled rice should be served on a separate dish with this soup, and should not be boiled in the soup at starting.
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