Mulligatawny Soup (Mulligatani)

Ingredients

• four ounces butter
• four sliced onions
• four teaspoonfuls of ground onions
• one teaspoonful ground chillies
• half teaspoonful ground ginger
• quarter teaspoonful ground garlic
• a chicken, cut up into sixteen pieces
• two teaspoonfuls of salt
• a spoonful of tamarinds
• two breakfastcupfuls of stock
• half a quart of strong soup
• a teaspoonful of flour
• a couple of bay leaves

Method

1. 1

   Melt butter and fry onions, then set aside.

2. 2

   Fry ground onions, chillies, ginger, and garlic in the same butter.

3. 3

   Fry chicken with salt until browned.

4. 4

   Boil tamarinds in stock, strain, and mix with chicken and condiments.

5. 5

   Cook for half an hour, then add strong soup, fried onions, flour, and bay leaves.

6. 6

   Simmer for two hours and serve with boiled rice.

As published

This recipe was extracted from Banquets of the nations (1911) by Robert H. Christie, page 120. The excerpt below is the record exactly as published.

four ounces butter, and fry four sliced onions, and set to the one side. Fry in the same butter four teaspoonfuls of ground onions, one teaspoonful ground chillies, half teaspoonful ground ginger, and quarter teaspoonful ground garlic. Then fry a chicken, cut up into sixteen pieces, with two teaspoonfuls of salt, till browned. 287 BANQUETS OF THE NATIONS Boil a spoonful of tamarinds in two breakfastcupfuls of stock, strain it, and mix with the fried chicken and condiments. Continue cooking for half an hour, then add half a quart of strong soup, putting in also the fried onions, a teaspoonful of flour, and a couple of bay leaves

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