Red Mullet Mulligatanni
Fish curries are perfect in the summer, as they're light and quick to make.
The Mulligtanni Curry Pack was inspired by a broth popular in the days of the Raj, and is one of our most versatile dishes. It is equally good with chicken and turkey (hence the nickname "boxing day curry"), but it is equally good for all kinds of squashes, particularly if they are roasted first, but ask anyone who has experimented with this curry and they will tell you that you simply have to try it with fish!
- Empty the Mulligatanni Curry Pack, water and coconut milk into a pan and simmer for 20 minutes. For let the flavour develop, leave the sauce to stand overnight.
- Re-heat the sauce and simply add the fish. Throw in the head and tail of the fish too for extra flavour.
- Cook for 20 minutes or until the fish is done.
- Garnish with the toasted coconut, spring onion and lime juice.
Pair this with a carrot salad, some roast tomatoes, and some Rafi's Pilau Rice, and don't forget to top with some fresh coriander...