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Mulligatawny Soup (Kitchiner) Anglo Indian Recipe

One cannot talk Anglo Indian recipes without mentioning Mulligatawny Soup. During British Raj, Indian cooks served a soup course to their rulers who actually gave it its name. The name is derived from two words from South Indian Tamil language. Molegoo means chili peppers and Tunes meaning water. So, the name Mulligatawny Soup or 'Chili water' was born.

Dr. William Kitchiner, The Cook's Oracle, (London: John Hatchard, Picadilly, 2nd edition, 1818)

Take two quarts of water, and boil a nice fowl or chicken, then put in the following ingredients, a large white onion, a large chilly, two teaspoonful of ginger pounded, the same of currystuff, one teaspoonful of turmeric, and half a teaspoonful of black pepper:
boil all these for half an hour, and then fry some small onions, and put them in. Season it with salt, and serve it up in a tureen. Obs. It will be a great improvement, when the fowl is about half boiled, to take it up and cut it into pieces, and fry them and put them into the soup the last thing.