Skip to main content
Main

Curry or Mulliga Tawney Soup

A veal or fowl soup flavored with curry powder, onions, and optional citrus, served with or without rice.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 12 ingredients
Jump to recipe ↓

Why it works: Shallot and flour match in chemistry and in kitchens. They rank in the top 6% of all ingredient pairs, and cooks put them together in 2,081 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Curry or Mulliga Tawney Soup

Ingredients

Directions

Brown the meat and onions

  1. Melt the butter in a large pot.

  2. Fry the meat until browned.

  3. Add the sliced onions.

  4. Cook the onions until they are nicely browned.

  5. Pour in enough gravy to cover the meat.

  6. Add the bruised shallots.

  7. Let the soup simmer for about 30 minutes or until the meat is tender.

Make the curry and finish

  1. In a bowl, mix the curry powder and flour.

  2. Season the mixture with cayenne pepper and coarse sea salt.

  3. Combine the mixture with cold broth or cream until smooth.

  4. Stir the mixture into the soup.

  5. Let the soup stew gently until the meat is tender.

  6. Add a little juice of Seville orange or lemon if desired.

  7. Serve with or without cooked rice.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Shallot + flourtop 6% of all pairs
    Smell alikestrong
    Cooked together2,081 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  2. Onion + shallottop 8% of all pairs
    Smell alikestrong
    Cooked together2,431 recipes

    Shared aroma: 2,4-decadienal (seaweed).

  3. Butter + creamtop 8% of all pairs
    Smell alikemoderate
    Cooked together41,516 recipes

    Shared aroma: delta-dodecalactone (sweet, creamy).

  4. Onion + peppertop 11% of all pairs
    Smell alikemoderate
    Cooked together68,474 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  5. Shallot + peppertop 11% of all pairs
    Smell alikemoderate
    Cooked together5,898 recipes

    Shared aroma: 2,4-decadienal (seaweed).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Veal, fowl, or rabbit
Provides the meat that becomes tender during long gentle simmering, flavoring the soup.
Onions
Browning them builds sweetness and savory depth in the soup base.
Butter
Fat for frying that carries flavor and helps the meat and onions brown.
Curry powder
Supplies the spiced aroma that defines the dish.
Flour
Thickens the soup as it is stirred into the liquid.

The step that matters

Mixing the curry powder and flour into cold liquid. Whisking the curry powder and flour with cold broth or cream before adding it to the hot soup helps prevent lumps. Stirring the paste in gradually keeps the starch dispersed so it thickens evenly rather than clumping.

Swap the onion

How well each one fits the dish's main ingredients (veal, butter, meat, shallot, flour, pepper, cream):

  1. Leekfits better
  2. Chivefits better
  3. Spinachfits better
  4. Onionthe original

Fit is the average pairing score against veal, butter, meat, shallot, flour, pepper, cream. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

More curry soup recipes

Veal 15Rabbit 13Chicken 3Indian 3Mild 3Vegetable 3 See all 35 →

You might also like

Rice FrittersRice Fritters84 recipesMeat CroquettesMeat Croquettes52 recipesVeal PattiesVeal Patties50 recipesSteamed RiceSteamed Rice48 recipes