Mulligatanni Curry Pack

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 contents of the pack into a pan with a 400ml tin of coconut milk and a 400g tin of chopped tomatoes. Simmer for 5 minutes.
2. Add 1kg of ingredients of your choice. Mix well, cover, and gently cook.
3. Add 1 tsp sugar and lemon juice until fairly tangy. Simmer for 5 minutes.
4. Adjust salt and garnish with coriander leaves.

Ingredients

Curry Paste (Rapeseed Oil, Cumin, Paprika, Turmeric, Coriander, Fenugreek, Fennel, Gram Flour, Salt, Tomato Puree, Sugar, Maize Flour, Ginger, Garlic), Acids (Acetic, Citric, Lactic), Black Pepper, Desiccated Coconut, Tamarind, Parsley, Lemon Juice), Onions, (Onions, Sunflower Oil, Salt, Corn Starch), Desiccated Coconut, Garlic Flakes (E220, SULPHITES), Methi Leaves, Turmeric, Coriander/Cumin Powder.

Allergies

See allergens in BOLD

Contains: SULPHITES

May contain WHEAT, MUSTARD, PEANUTS, NUTS, SESAME SEEDS, SOYA, CELERY, MILK and other CEREALS containing GLUTEN.

Nutrition