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I adore the combination of rich mutton meatiness and spicy curry in this dish. It's a proper hearty winter warmer of a dish, and pretty much a meal in itself, as it is so thick and substantial. The quality of a soup like this depends largely on the quality of the stock.
East Lothian, Scotland, UK
27 people made this
- 150g streaky bacon
- 1 large onion, diced
- 2 sticks celery, diced
- 3 cloves garlic, minced
- 2 carrots, peeled and cut into 5mm dice
- 300g flaky mutton meat, cut into bite size pieces
- 1 1/2 teaspoons Madras curry powder
- 1/4 teaspoon paprika
- 1 litre good quality mutton stock
- salt and cracked black pepper
- few drops Worcestershire sauce
- 1 teaspoon white wine vinegar
- 300g potatoes, peeled and cut into 1cm dice
- small bunch flat leaf parsley, roughly chopped
MethodPrep:10min ›Cook:40min ›Ready in:50min
- Cut bacon into thin lardons and fry in a little oil in a large pot until just starting to colour. Add onion, celery and garlic to the pot with the bacon, along with about 1/2 teaspoon of fat skimmed from the mutton stock, if available. Turn the heat right down and gently sweat the vegetables down for 10 to 15 minutes until they are nice and soft.
- Add the carrots, the mutton cut into small pieces, curry powder, paprika and stock. Taste and season with salt and pepper, bring to the boil, then turn the heat down to just below simmering point and cook for 15 to 20 minutes.
- Add Worcestershire sauce and white wine vinegar. Add potatoes to the soup. Cook until the potatoes are tender but not falling apart. Adjust the seasoning and serve with some parsley scattered over.
See it on my blog
Reviews & ratingsAverage global rating:(3)
Reviews in English (3)
We enjoyed this recipe!-21 Dec 2016
Can anyone tell me the calories for this soup?-30 Apr 2014
Lovely flavour but needs more heat. Will definately make again but spice it up a bit next time.-12 Mar 2013
The Best Mulligatawny Soup Recipe
If you like mulligatawny soup, or even if you don’t like it that much, or you’ve never tried it, you have to try this recipe. This is the best mulligatawny soup recipe out there. Period. It’s that good!
Being a Seinfeld fan I’ve known about mulligatawny soup for a long while… Right, I learned about it from ‘The Soup Nazi’ episode, like millions of others I suppose. Remember the dialogue between Kramer and Elaine?
ELAINE: Do you need anything?
KRAMER: Well, a bowl of mulligatawny would hit the spot.
KRAMER: Yeah. It’s an Indian soup. It’s simmered to perfection by one of the great soup artisans in the modern era.
Contrary to what I learned from the show and what stuck with me for years, mulligatawny is not an Indian soup. It’s a purely English soup made after an Indian recipe. The name roughly translates from Tamil as ‘pepper water’. The original Indian recipe is not even a soup, it’s a sauce that is served with rice.
According to Wikipedia, the original version of mulligatawny soup recipe consisted of a broth from lentils, fried onions and curry powder. Today it typically describes a thickened soup that is strongly spiced with curry powder and nutmeg. Often you will also see vegetables, nuts and rice added. Some recipes make use of port wine.
So, this incredibly delicious soup is a Western invention, but it comes with wonderful Indian flavors. This is one of my two most favorite soup recipes.
Mulligatawny is a curry flavored soup of the Anglo Indian origin. Mulligatawny when literally translated from Tamil means &lsquopepper water&rsquo as Millagu means pepper and Thanni means water. This popular Anglo Indian dish is actually more or less similar to the Millagu Rasam (Pepper rasam) prepared by the Tamilians in Tamil Nadu.
The mulligatawny is substantially and deliciously a complex meal by itself. Since soup is not a significant dish from the traditional Indian cuisine, the mulligatawny soup poses it own mystery as rumors say that the English adapted a traditional spiced pea and lentil Indian peasant dish to suit their own love of soup.
This soup became popular with the British who were living in India during the colonial years. There are many variations of making the mulligatawny. In the West, the soup typically has turmeric like yellow color and chicken meat, beef or lamb meat is used. Often it is thickened with rice.
It is said that the original Mulligatawny soup traces back to the early days of the East India Company in Madras around the 18 th Century. It was a soup made with chicken or mutton/ lamb stock. It is supposedly said that it was simply an invention to satisfy the Britishers who demanded a soup course for dinner from a cuisine that had never produced one till then. The Tamil servants in those days concocted a stew like dish that contained pepper and water which was prepared similar to the lines of their local &ldquoRasam&rdquo or &ldquoMelligu &ndashThanir.
It was an exciting mix of East and the West flavors and taste which was the nearest to suit the soup of Colonial India. Mulligatawny soup is an excellent comfort dish when taken on any cold or rainy day which will surely uplift the spirits and energize your body.
The pepper water refreshes and help ease cold and flu symptoms. Black pepper characteristically stimulates the taste buds, which signals the stomach to produce hydrochloric acid, a necessary component for healthy digestion. In addition, if food sits in the stomach undigested for too long, it can become a fuel source for unfriendly bacteria in the intestines, leading to gas, diarrhea, or constipation.
Black pepper&rsquos pungent taste can therefore help pass food along and quell digestive discomfort. This dish is complete wholesome meal on its whole and served with bread or rice. For preparing the Mulligatawny soup firstly trim off the excess fat from the chicken.
Combine the flour, curry powder, turmeric, ginger mix all these ingredients and rub into the chicken. In a large pan, heat the butter and cook the chicken well until lightly browned on all sides. Tie few peppercorns and cloves in a small piece of muslin cloth and add this to the pan with the stock.
Bring the stock to boil reducing the heat slightly and simmer cover for an hour. Add few apple pieces (preferably use green apples) and cook further for 15 minutes. Remove the chicken from the pan and discard the muslin bag. When slightly cooled, remove the skin from the chicken and finely shred the flesh. Return the chicken to the pan. Stir in the lemon juice and cream and heat through gently.
Now the mulligatawny soup is ready to eat with rice or crusty bread or just on its own. Serve and garnish with fresh coriander leaves. Do prepare this soup and enjoy the flavors and taste of this dish from the British colonial era. Click on and get your detail recipe:
Though self-styled to be a classic Anglo-Indian dish since it came into existence during the Colonial Era, the real dish is actually closer to the Tamil Rasam (a dish without chicken stock and chicken shreds) than Mulligatawny. Mulligatawny ultimately culminated into various variations such Chicken rasam, Dal Pepper water, Horsegram pepper water, etc.
Normally the mulligatawny recipes are almost the same, but generally the soup includes a chicken base, shredded meat, fruit, vegetables, cream, Indian spices, and, of course, curry. Note that you can adjust the spices to your taste levels and make it very hot-spicy if you might want to kick up the seasonings a notch. A dash of black pepper and cloves may add not only zing to our food but also pleasure to our post-meal experience and years to our lives.
Here Are 4 Emblematic Anglo-Indian Cuisine Recipes That You Must Try:
1. Yellow Coconut Rice
Recipe Courtesy - Bridget White-Kumar
This is a great accompaniment for a typical Anglo Indian chicken curry.
- 1 cup of coconut milk: dilute it with water to get 4 cups of milk
- 2 cups of raw rice or basmati rice
- 1/2 teaspoon turmeric powder (or) a few strands of saffron
- 4 tablespoons of butter or ghee
- Spice mix: 3 cloves, 3 cardamoms, 3 small sticks of cinnamon and 2 bay leaves
1. Heat ghee on a large vessel or rice cooker and fry spices for a few minutes
2. Add the washed rice, salt, turmeric and 4 cups of coconut milk and cook till rice is done.
2. Mulligatawny Soup
Recipe Courtesy - Taj Westend, Bengaluru
This is one of my favourite soups. I recommend topping this with a few morsels of rice and squeezing a few drops of lemon just before you serve it.
- Mutton bones and pieces of meat - 1kg
- Crushed garlic - 2 to 3 cloves
- Coconut paste/coconut milk - 1 cup
1. Cook the bones, meat and all ingredients with 4-5 cups of water in a large vessel on high heat till it reaches boiling point
2. Lower the heat and simmer for at least one hour till the soup is done and thick.
3. Garnish with coriander and serve.
4. Another variation of the soup is made by adding lentils and flavoured with the curry powder and curry leaves.A comforting bowl of soup.
3. Grandma's Chicken Country Captain
Recipe Courtesy - Taj Westend, Bengaluru
- Coconut paste - 1/2 coconut
- Chopped coriander - 1 bunch
- Ginger/garlic paste - 3 tsp
1. In a pan, heat the oil and add the whole spices and onions fry till golden brown.
2. Add ginger-garlic paste and sauté for a few minutes.
3. Add chillies, masala and tomatoes cook well till the mixture leaves some oil.
4. Add chicken and salt cook for 2 mins.
5. Add water and coconut paste cook well till the chicken is done and the gravy is slightly thick
6. Mix in the coriander leaves and serve hot with coconut rice or steamed rice.
4. Bread and Butter Pudding
Recipe Courtesy - Taj Westend, Bengaluru
The spices added a wonderful element to this classic dessert.
- Soft white bread, cut diagonally across - 10 slices
- Freshly grated nutmeg - 1/4 tsp
2. Grease a 1 litre pie dish with some butter and spread each of the bread triangles with butter.
3. Cover the base of the pie dish with overlapping triangles of bread, butter side up.
4. Sprinkle half the golden raisins evenly over the bread and then lightly sprinkle nutmeg and cinnamon. Repeat this layer one more time or until the dish is filled, finishing with the raisins on top.
5. In a saucepan gently heat (Do not Boil) the milk and cream.
6. In a large baking bowl, beat the eggs with 3/4 sugar and the vanilla extract until light and airy and pale in colour. Pour the warm milk over the eggs and continue beating until all the milk is added.
7. Pour the egg mixture slowly and evenly over the bread until all the liquid is added.
8. Gently press the surface with your hand to push the bread into the liquid. Sprinkle the remaining sugar over the surface then leave to one side for 30 minutes.
9. Bake the pudding in the hot oven for 40-45 minutes until the surface is golden brown and the pudding has well risen, and the egg is set. Serve hot.
- White onion, chopped
- Garlic, chopped
- Carrots, chopped
- Boneless chicken breast meat, cut into small bite-sized pieces , rinsed
- Apples, peeled, cored and chopped - I used Royal Gala apples , ground or vegetable broth
- Fresh parsley, for garnishing , for garnishing , for garnishing (optional)
- Lemon juice, optional , to taste
Note: exact quantities of these ingredients are given in the printable recipe card at the bottom of this post.
Caribbean Mutton Soup
Nothing beats a big bowl of hearty, warming soup. In the Caribbean soup is traditionally served on Saturday’s (Saturday Soup). So, as I happen to be in the mood for it today, here’s my version of a Jamaican classic – mutton soup.
A bit about a few of the ingredients
From top left across to bottom right: Pumpkin – TIP: seeds can be roasted and eaten as a snack or for a topping on salads. Scotch bonnet pepper – is one of the hottest in the world. It has a distinct flavour that packs a punch, POW. Yam – used in a similar way to potatoes, this variety is know as a hard yam and holds its shape well when cooking. Dried soup mix – can be made without, but this mix helps give a better depth of flavour. Cho cho – looks like a pear with a texture and taste of cucumber. Pimento seeds (also known as allspice) – looks like peppercorns and similar in flavour to cinnamon, cloves and nutmeg.
BRIDGET'S ANGLO-INDIAN DELICACIES
The original Mulligatawny Soup can be traced back to the early days of the East India Company in Madras to around the 18th century. It was originally a soup made with chicken or mutton/lamb stock. Mulligatawny Soup had no history in India before the British Raj. Supposedly, it was simply an invention to satisfy the Britishers, who demanded a soup course for dinner from a cuisine that had never produced one till then. The Tamil servants in those days concocted a stew like dish, that contained pepper and water on the lines of their local “Rasam” or “Melligu –Thanir. It was an interesting mix of East meets West, and was the nearest thing to soup in the cuisine of Colonial India. Mulligatawny Soup was actually the anglicized version of the Tamil “Melligu -Thani”. (“Melligu” meaning pepper and “Thanir” meaning water). As the name suggests it was originally just pepper in a watery soup.
In course of time a lot of other ingredients such meat, chicken, coconut, turmeric and other spices were added to give it a completely different flavour. A variety of “Mulligatawnies”, then came into existence which quickly became popular throughout the Common Wealth. Recipes for mulligatawny were quickly brought back to England by the British and its popularity spread through out the country. It has made a lasting impression on British cuisine right down to the present day, though it has undergone many changes. It is still an excellent “Comfort” dish on a cold rainy day and will surely lift the spirits when one is down in the dumps.
Mulligatawny Soup is now firmly entrenched not just in cookbooks but history books as well as a thick, spicy meat soup which is a wholesome meal in itself served with bread or rice. It has remained popular in the United Kingdom and is now available even in cans in some stores. The Mulligatawny Soup of today bears little resemblance to the original “MELLIGU -THANI”. And despite the name, pepper itself is not an important ingredient in the dish.
Though purported to be a classic Anglo-Indian dish since it came into existence during the Colonial Era, and was very popular then, Mulligatawny is not a typical Anglo-Indian dish. The real dish we Anglo-Indians call "Pepper water" is actually closer to the Tamil Rasam than Mulligatawny. Mulligatawny ultimately culminated into our very own Breast Bone pepperwater and various other variations such Shrimp Pepperwater, Dal Pepperwater, Horsegram pepperwater, etc.
- 2 tbsp olive or rapeseed oil
- 2 onions , finely chopped
- 2 dessert apples , peeled and finely chopped
- 3 celery sticks, finely chopped
- ½ small butternut squash , peeled, seeds removed, chopped into small pieces
- 2-3 heaped tbsp gluten-free curry powder (depending on how spicy you like it)
- 1 tbsp ground cinnamon
- 1 tbsp nigella seeds (also called black onion or kalonji seeds)
- 1 ½l gluten-free chicken or vegetable stock
- 140g basmati rice , chopped
- 3 tbsp mango chutney , plus a little to serve, if you like (optional) , to serve
Heat the oil in your largest saucepan. Add the onions, apples and celery with a pinch of salt. Cook for 10 mins, stirring now and then, until softened. Add the butternut squash, curry powder, cinnamon, nigella seeds and a grind of black pepper. Cook for 2 mins more, then stir in the tomatoes and stock. Cover with a lid and simmer for 15 mins.
By now the vegetables should be tender but not mushy. Stir in the rice, pop the lid back on and simmer for another 12 mins until the rice is cooked through. Taste and add more seasoning if needed. Stir through the parsley and mango chutney, then serve in bowls with yogurt and extra mango chutney on top, if you like.
1 cup dried split peas (I used 1/2 cup each of green and yellow) rinsed
1 Tbsp sesame oil
1 medium onion, chopped
2 cloves garlic, minced
2 medium carrots chopped
2 celery stalks, chopped
1 Tbsp curry powder (more if you like it hot)
1 bay leaf
6 cups veggie stock
1/2 cup cooked rice (or barley, or any grain you have cooked)
1 apple, peeled and grated
1/4 tsp organic non-irradiated dried thyme
1 Tbsp Bragg’s liquid aminos
1 Tbsp lemon juice (fresh squeezed from an organic lemon preferably)
Freshly ground pepper to taste
In a soup pot saute onion, garlic, carrot, and celery in oil over medium heat for 5 minutes. Mix in curry powder and saute for 3 minutes more, stirring frequently. Add the bay leaf, soup stock and split peas. Bring to a boil, reduce heat, cover and simmer for 45 minutes
Add rice, apple, and thyme. Simmer for 15 minutes more. Remove bay leaf. Add lemon juice, Braggs and pepper. Stir and enjoy! Rob LOVED this soup! Very flavorful and great on a cold winter night to keep you warm.
If you want a thicker, even heartier soup, you can add more rice. We did in this photo, but it is great either way!
Split Peas info: Dried peas, also known as field peas or gray peas, are a secondary variety of the ordinary garden pea. While garden peas, sometimes called green peas, are picked while immature and eaten fresh, dried peas are harvested when mature, stripped of their husks, split in two, dried, and often polished by friction. Split peas contain more starch than garden peas and have been a common ingredient in soups for centuries.
In India — where they are known as dal and are available in dozens of varieties — dried peas are a culinary and cultural mainstay, often replacing meat as a protein source. In the U.S. and Europe, the green and yellow varieties are the most common. The yellow variety has an earthier flavor than the green and is popular in Scandinavia for use in soups and in Great Britain as the main ingredient in pease pudding. The green variety is best known as the star in split pea soup, believed to have originated in the Netherlands and since claimed by many U.S. communities as exclusively their own. Source: Whole Foods Market
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Mulligatawny Soup Recipe Photo Credit: Her View Photography
MY ANGLO-INDIAN RECIPE BOOKS
BRIDGET’S ANGLO-INDIAN RECIPE BOOKS
1. ANGLO-INDIAN CUISINE – A LEGACY OF FLAVOURS FROM THE PAST is a comprehensive and unique collection of easy- to- follow Recipes of popular and well loved Anglo-Indian dishes. The repertoire is rich and vast, ranging from the outright European Cutlets, Croquettes, pasties, roasts, etc, to mouth watering Curries, Side dishes, Spicy Fries, Foogaths, Biryani and Palaus, Pickles, Chutneys etc, picking up plenty of hybrids along the way. The very names of old time favorite dishes such as Yellow Coconut Rice and Mince Ball (Kofta) Curry, Pepper water, Mulligatawny Soup, Grandma’s Country Captain Chicken, Railway Mutton Curry, Dak Bungalow Curry, Crumb Chops, Ding Ding, Stews, Duck Buffat, Almorth, etc, which were so popular during the Raj Era are sure to bring back nostalgic and happy memories. These popular Anglo-Indian dishes will take you on an exotic nostalgic journey to Culinary Paradise.
It is a practical and easy guide to delectable cooking. The book with its clear step-by-step instructions, describes the preparation of a variety of Anglo-Indian Dishes. The easy-to-follow directions make cooking simple and problem- free.
Price per book : India : Rs175.00, Australia: A$15.00, UAE: Rs 350.00, Canada C$15.00, UK: GBP 8.00, USA: $15.00
2. A COLLECTION OF SIMPLE ANGLO-INDIAN RECIPES is a revised, consolidated version of four earlier Recipe Books of Bridget White, namely Bridget’s Anglo-Indian Delicacies, A Collection of Anglo-Indian Roasts, Casseroles and Bakes, The Anglo-Indian Snack Box &ampThe Anglo-Indian Festive Hamper.
More than 350 Recipes of traditional, popular and well loved, Anglo-Indian Dishes have been specially selected from these earlier Cook Books and featured in this Omni-bus Edition. This single Consolidated Imprint of easy- to- follow Recipes features Soups, Pepper Water &amp Vindaloo, Curries &amp Fries, Roasts &amp Stews, Chops and Cutlets, Croquettes &amp Rissoles, Foogaths and Vegetarian Delights, Rice Dishes &amp Pilafs, Pickles &amp Relishes, Casseroles and Baked Dishes, Snacks &amp Short Eats, Nibbles &amp Finger food, Sweets &amp Desserts, Custards &amp Puddings, Christmas Cakes &amp Festive Treats, Curry Powders, etc.
The huge selection of Anglo-Indian dishes featured in this Cookery book will surely take one on a sentimental and nostalgic journey down memory lane of old forgotten Anglo-Indian Culinary Delights. All the old dishes cooked during the time of the Raj have now revived to suit present day tastes and palates. This Cookery Book would also serve as a ‘Ready Reckoner’ and a useful guide for teaming up dishes for everyday Anglo-Indian Meals as well as for festive and special occasions.
Price per book : India : Rs. 500.00, Australia: A$ 20. 00, UAE: Rs 850.00, Canada C$25.00, UK: GBP 12.00, USA: $20.00
3. VEGETARIAN DELICACIES is a collection of simple and easy recipes of delectable Vegetarian Dishes. The repertoire is rich and vast, ranging from simple Soups and Salads, to mouth watering Curries, Stir fries, Rice dishes, Casseroles and Baked Dishes and popular Accompaniments. The easy-to-follow directions, using easily available ingredients, make cooking these dishes simple, enjoyable and problem-free. The book also highlights the goodness of each vegetable and their nutritive and curative properties in preventing and curing many health disorders.
Price per book : India : Rs150.00, Australia: A$15.00, UAE: Rs 350.00, Canada C$15.00, UK: GBP 8.00, USA: $15.00
4. SIMPLE EGG DELICACIES is a collection of simple and easy recipes of delectable Egg Dishes for Breakfast, Lunch and Dinner and for all other times as well. The repertoire ranges from simple Breakfast Egg Dishes and Egg Salads, to mouth watering Curries, Tea Time treats, Sandwiches, Casseroles and Baked Dishes. The recipes are extremely easy to follow and only easily available ingredients have been suggested. – A real treat for ‘Eggetarians’.
Price per book: India : Rs130.00, Australia: A$10.00, UAE: Rs 300.00, Canada C$10.00, UK: GBP 6.00, USA: $10.00
For Copies contact : [email protected]
1. Bridget Kumar (Bangalore) +919845571254 / 00918025504137