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.

The blend of peppercorns and coconut milk enhanced with spices like fennel and fenugreek is delicious.

The Mulligatanni is a one of the dishes we speficifically reccommend for fish or prawns. Cook the sauce a day ahead of serving as per usual but only add the fish or prawns on the day at the last minute so it does not overcook.