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 wasn't a soup, but a sauce that was served with rice.
- 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.
|Wikimedia Commons has media related to Mulligatawny.|
|This Indian cuisine–related article is a stub. You can help Wikipedia by expanding it.|