Mulligatawny
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Mulligatawny
Mulligatawny [mʌlɨɡəˈtɔːni] is an English soup after an Indian recipe. The name originates from the Tamil words mullaga/milagu and thanni and can be translated as "pepper-water" (மிளகு தண்ணீர்).
The original version of this soup consisted of a broth from chicken and lamb, fried onions and curry powder. Today it normally designates a thickened soup that is strongly spiced with curry powder and nutmeg. Often, strips of vegetables, nuts and rice are added, sometimes also port wine.
The original Indian dish was not a soup, but a sauce that was served with rice.
See also
References
- Alan Davidson: The Oxford Companion to Food. 2nd edition, edited by Tom Jaine. Oxford University Press, Oxford u. a. 2006, ISBN 0-19-280681-5, S. 21: Anglo-Indian cookery.
External links
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