Mulligatanni Curry Pack (Serves 2 - 3)

A peppery coconut sauce inspired by the favourite Raj dish. Curl up with a warming bowl of this delicious curry to keep out the chill.

Origin of the name: Mulliga = pepper, tanni = water. This dish began life as Rasam, a peppery digestive drink/thin soup in South India. This developed into the favourite 'Raj' soup which inspired Rafi's Mulligatanni curry.

If you have any leftover meat from your Sunday roast, this dish is perfect for using it up. The thin sauce helps moisten the meat and make it lovely and juicy again.

Storage Information: Store in cool dark place. This Curry Pack has a minimum 3 months shelf life or can be frozen for up to 6 months.

Try it with: Chicken, turkey, prawns and white fish or squash.

1. Empty the pack into a pan with 200g (1/2 tin) chopped tomatoes and 200ml (1/2 tin) coconut milk.
2. Simmer for 5 minutes. Add 500g ingredients of your choice.
3. Mix well and gently cook. Add 1/2 tsp sugar and lemon juice until fairly tangy.
4. Simmer for 5 minutes.
5. Adjust salt and garnish with coriander leaves.

Ingredients

Onions (Onions, Vegetable Oil, WHEAT Flour, Salt), Desiccated Coconut, Curry Paste (Water, Rapeseed Oil, Ground Spices, Gram Flour, Salt, Tomato Puree, Sugar, Maize Flour, Ginger Puree, Food Acids: Acetic, Citric and Lactic Acid, Garlic Puree, Coriander Leaf, Desiccated Coconut, Onion Powder, Tamarind, Garlic Powder, Parsley Leaf, Lemon Juice), Garlic Flakes, Spices, Fenugreek Leaves, Chilli Powder, Dry Curry Leaves.

Allergies

Contains: WHEAT Flour.

It should be noted that this pack may contain traces of PEANUTS, NUTS, SESAME SEEDS, CRUSTACEANS, SOYA, MUSTARD, CELERY, SULPHITES, MILK and other CEREALS containing GLUTEN due to possible cross-contamination.

Nutrition