Mulligatawny is a curry flavoured soup in Anglo-Indian cuisine. Mulligatawny is a combination of Tamil words milagu (pepper) and thanni (water). It is similar to rasam from South Indian cuisine.

There are many variations on the recipe for mulligatawny. In the West, the soup typically has a turmeric like yellow colour and chicken meat, beef, or lamb meat. Usually it is thickened with lentils or rice.

I personally don’t eat meat so I substituted the chicken in this recipe with chick peas. I suspect it would be equally as good with a white fish such as Tilapia.

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