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Fish Mulligatanni

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.

Serves: 4 - 6

Fish Mulligatanni

Instructions

  1. Empty your Mulligatanni Curry Pack into a large pan with 300ml of water, gently simmer for 5 minutes.
  2. Add 1 tin of chopped tomatoes and 1 tin of 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).
  3. Reheat the sauce the following day (or when required).
  4. Cut 700g of 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.
  5. Add 400g of sugar snap peas and cook for a further 3-4 minutes or until everything is fully cooked.
  6. Garnish with a good squeeze of lime juice, mint leaves and finely sliced spring onion.

Serving suggestion: This dish is great with rice and a simple dry dish like our Saag Aloo.