mulligatawny soup



  • A Victorian soup made from pre-browned chopped onions fried in oil with curry powder and flour, stock; tomato purée, chopped apple, chutney and desiccated coconut added; simmered and skimmed for 1 hour; liquidized, strained, seasoned and consistency corrected and served with a garnish of boiled rice. An alternative uses only chicken stock, fried curry powder (mixed Indian spices) and yoghurt.