Fish Mulligatanni Curry
This recipe only takes 30 minutes which makes it perfect for a mid-week meal.
Serves: 2 - 3/4 - 6 Ready in: 30 minutes
Introduction
Rafi’s Mulligatanni Curry Pack (also known as Mulligatawny) creates a peppery, coconut sauce that's full of aromatic flavours. The coconut milk and tomatoes create a rich, savoury flavour that pairs really well with firm white fish and the fresh sugar snap peas add a touch of sweetness and crunch.
We recommend using a white fish like hake, halibut or haddock. This recipe only takes 30 minutes which makes it perfect for a mid-week meal.
Ingredients
Serves 2 - 3 |
Serves 4 - 6 |
| Mulligatanni Curry Pack (Serves 2 - 3) | Mulligatanni Curry Pack (Serves 4 - 6) |
| 200ml (1/2 tin) Coconut Milk | 400ml Coconut Milk |
| 200g (1/2 tin) Tinned Tomatoes | 400g Tinned Tomatoes |
| 350g firm white fish | 700g firm white fish |
| 150g sugar snap peas | 300g sugar snap peas |
| Squeeze of lime juice | Squeeze of lime juice |
| 1 finely sliced spring onion | 2 finely sliced spring onions |
| Mint leaves to garnish | Mint leaves to garnish |
Instructions
- Empty your Mulligatanni Curry Pack into a pan and toast off the spices on a low/medium heat for 5 minutes.
- Add the tinned chopped tomatoes and coconut milk, cover with a lid and gently cook for 15 minutes. (If possible leave this for a few hours, or overnight so the flavours have a chance to intensify).
- Reheat the sauce the following day (or when required).
- Cut the firm white fish into chunks (try hake or halibut) and add into the mix to cook for about 8 minutes or until almost cooked through.
- Add the sugar snap peas and cook for a further 3-4 minutes or until everything is fully cooked.
- Garnish with a good squeeze of lime juice, mint leaves and finely sliced spring onion.
