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. A favourite 'Raj' soup which over a period of years has had many changes made to it. Traditionally it began as Rasam, a digestive drink in South India, but this variation can be served as a curry also.
Try it with chicken or leftover roast turkey from Christmas! The thin sauce helps moisten the meat and make it lovely and juicy again. For a lighter option, try it with prawns and white fish.
Cooking Instructions: Mulligatanni Curry Pack Instructions
Suggested Ingredients: Poultry, fish or shellfish.
Serves: 4 – 6
Shelf life & storage: The mix will last for up to 4 weeks in a fridge and for six months in a freezer. Once cooked the food will last for 2 days in a fridge and up to one month in a freezer.
This is one of my favourite curries, I always enjoy different textures so I use it with chicken, peppers and baby corns and serve it with plain paratha.Pavla
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, Fresh Chilli, Fresh Curry Leaves.
Contains: WHEAT Flour.
It should be noted that as our curry packs are handmade by our staff at our spice mixing desks, each pack may contain traces of CRUSTACEANS, SULPHITES, NUTS, PEANUTS, WHEAT, SOYA or MUSTARD due to possible cross contamination.
An earthy onion and cabbage stir fry.
A very traditional ginger pickle.
Fish curries are perfect in the summer, as they're light and quick to make.
This curry is light and tangy, perfect flavours for the asparagus.
A few suggestions and ideas for using the Mulligatanni Curry Pack.