Mulligatawny Soup

Ingredients

• A tablespoonful of “ghee,” or butter
• an onion sliced
• a few curry leaves (if procurable)
• a large tablespoonful of curry paste or powder
• Take a fowl or chicken, already jointed
• a large teacup of cold water
• add tamarind to taste (or vinegar)
• half a cocoanut, ground to a paste

Method

1. 1

   Fry ghee and sliced onion with curry leaves until brown.

2. 2

   Add curry paste and fry.

3. 3

   Add jointed chicken and cold water, cover, and boil until tender.

4. 4

   Add tamarind or vinegar and ground coconut.

5. 5

   Boil until grease rises, then squeeze in lime or lemon juice before serving.

As published

This recipe was extracted from Anglo-Indian cookery at home (1895) by Henrietta A. Hervey, page 1. The excerpt below is the record exactly as published.

Mulligatawny Soup. — A tables[)Oonful of “ ghee,” or butter, and an onion sliced. Put both into a saucepan, B 2 4 ANGLO-INDIAN COOKERY. with a few curry leaves (if procurable). Fry till brown. Add a large tablespoonful of curry paste or powder, and fry. Take a fowl or chicken, already jointed, and the back cut in three portions : add this to the above with a large teacup of cold water. Cover the saucepan, and boil slowly till the meat is tender. Now add tamarind to taste (or vinegar), and liaK a cocoanut, ground to a paste,

Cook this with the app: pantry check, scaling, and the assistant.