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. All Curry Packs have a minimum 4 months shelf life or can be frozen for up to 6 months.
Try it with: Chicken, turkey, prawns and white fish or squash.
Onions (Onions, Vegetable Oil, WHEAT Flour, Salt), Desiccated Coconut, Curry Paste (Water, Rapeseed Oil, Ground Spices, Gram Flour, Salt, Tomato Puree, Sugar, Maize Flour, Ginger Puree, Food Acids: Acetic, Citric and Lactic Acid, Garlic Puree, Coriander Leaf, Desiccated Coconut, Onion Powder, Tamarind, Garlic Powder, Parsley Leaf, Lemon Juice), Garlic Flakes, Spices, Fenugreek Leaves, Chilli Powder, Dry Curry Leaves.
Contains: WHEAT Flour.
Due to the handmade nature of our products, each Curry Pack may contain PEANUTS, NUTS, SESAME SEEDS, CRUSTACEANS, SOYA, MUSTARD, CELERY, WHEAT, SULPHITES, MILK and other CEREALS containing gluten due to cross-contamination.
|Per Packet||Gluten Free|
|Sat Fat (g)||11.6||6.6|
|Carb of which Sugars (g)||7.6||3.9|
|Dietary Fibre (g)||4.6||3.4|
A thin coconut curry, perfect for leftover white meat.
This curry is light and tangy, perfect flavours for the asparagus.
Organic coconut milk made from pressed coconut kernels.
A few suggestions and ideas for using the Mulligatanni Curry Pack.
This February we're donating 50p of every Mulligatanni Curry Pack sold to Mind.