English Muligatawny. Recipe

History of English Mulligatawny:

English Mulligatawny is a classic Anglo-Indian soup that is believed to have originated during British colonial rule in India. The name "Mulligatawny" is derived from the Tamil words "milagu" meaning pepper and "tanni" meaning water, which reflects the spicy and flavorful nature of the soup. It was initially created as a variation of a traditional South Indian dish, but over time, it evolved into its own distinctive recipe. The British, who enjoyed the flavors of Indian cuisine, adopted and popularized Mulligatawny soup in their own cooking repertoire.

Fun facts about English Mulligatawny:

1. Mulligatawny soup was a favorite of Queen Victoria and was often served in royal households.
2. The soup gained popularity in Britain during the late 18th century and became a staple on menus of elite clubs and restaurants.
3. Mulligatawny gained additional fame through Rudyard Kipling's short story, "The Story of Mulligatawny," which further popularized the dish.
4. Traditionally, Mulligatawny soup was made with a meat-based stock, but over time, vegetarian and vegan versions have also emerged.

Now, let's delve into the recipe for English Mulligatawny:

- 1 knuckle of veal
- 6 onions, thinly sliced
- 1 tablespoon curry powder
- 1 teaspoon cayenne pepper
- Salt to taste
- Stock from veal bone
- A dash of Harvey's sauce
- 1 tablespoon lemon pickle


1. Begin by stewing the knuckle of veal until it is half done. This can be achieved by placing the veal in a large pot, covering it with water, and simmering on low heat for about 1-2 hours until the meat is tender.

2. Once the veal is cooked, remove the meat from the bone and set it aside, cutting it into small pieces for later use. Continue to stew down the bone in the stock to extract maximum flavors.

3. In a separate pan, heat some oil or butter and fry the thinly sliced onions until they turn golden brown.

4. Add in the curry powder and cayenne pepper to the fried onions and mix well, allowing the spices to infuse and release their aromas.

5. Now, add the small pieces of veal meat to the pan with the onions and spices. Stir everything together, ensuring that the meat is well coated with the flavors.

6. Transfer the onion and meat mixture to the pot with the veal bone stock. Stir everything together and let it gently simmer for nearly an hour to allow the flavors to meld.

7. Once the soup has simmered, remove it from the heat and add a dash of Harvey's sauce and lemon pickle for additional tanginess and depth of flavor. Adjust the seasoning by adding salt to taste.

8. Stir well and let the soup rest for a few minutes to allow the flavors to further develop.

Your delicious English Mulligatawny soup is now ready to be served. It can be enjoyed as a standalone meal or accompanied by a warm crusty bread or steamed rice.

Similar recipe dishes:
- Mulligatawny soup has many variations worldwide, including the famous Indian lamb version called "Lamb Mulligatawny" that contains tender lamb pieces and aromatic spices.
- The Sri Lankan version of the soup, known as "Parippu Mulligatawny," is made with lentils, coconut milk, and traditional Sri Lankan spices.
- In some parts of South India, Mulligatawny is prepared using tamarind pulp and additional regional spices for a unique tangy flavor.

Remember, Mulligatawny soup allows for creative adaptations and can be personalized to suit individual preferences. So, feel free to experiment with different ingredients and spices to create your own signature version of this classic Anglo-Indian soup!



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