Mulligatawny soup
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By sbs.com.au
Mulligatawny soup
Instructions
Prep:15minCook:40min
In Tamil, mulligatawny translates to "pepper water", which is an apt description for this popular spicy soup of Anglo-Indian origins. In his recipe, Peter Kuruvita flavours the soup with a stock made from prawn heads, although there are many variations. For a vegetarian option, omit the prawn and add lentils. Chicken is another popular addition, as is rice, to bulk it up.
Updated at: Fri, 07 Nov 2025 00:12:07 GMT
Nutrition balance score
Great
Glycemic Index
21
Low
Glycemic Load
3
Low
Nutrition per serving
Calories111.4 kcal (6%)
Total Fat5.2 g (7%)
Carbs16.2 g (6%)
Sugars7.4 g (8%)
Protein2.5 g (5%)
Sodium32.6 mg (2%)
Fiber5 g (18%)
% Daily Values based on a 2,000 calorie diet
Ingredients
6 servings
2 Tbspoil
1 sprigcurry leaves
leaves picked
2garlic cloves
2onions
1 finely diced, 1 finely chopped
¼ tspfenugreek seeds
roasted
1 tspchilli powder
2 tspblack peppercorns
ground
½ tspcumin powder
roasted
½ tsproasted fennel seeds
ground
1 pinchsaffron
½ tspturmeric
1 tspcoriander powder
2carrots
finely diced
1eggplant
finely diced
1tomato
finely chopped
1lime juiced
15prawn shells
approximately
1 sprigcurry leaves
1garlic clove
1green chilli
small
1red chilli
small
2 cmginger
piece, roughly chopped
2onions
roughly chopped
Instructions
View on sbs.com.au
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