Great with: Chicken, fish or prawns — Serves: 4 – 6
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. Try it with a nice dry side dish like Bomaby potatoes.
Ingredients: Onions, Vegetable Oil, Water, Milk Powder, Tomato Puree, Salt, Spices, Sugar, Coconut, Tamarind, Maize Flour, Fresh Chillies, Fresh Curry Leaves, Ginger, Garlic, Acetic & Citric Acids, Fenugreek leaves, Wheat Flour. Preservative: Sodium Metabisulphate.
Add the following products to enhance this curry.