Mulligatanni Curry Pack

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.

Try it with: Chicken, turkey, prawns and white fish or squash.

Shelf life & storage: The mix will last for up to 4 weeks in a fridge and for six months in a freezer. Once cooked the food will last for 2 days in a fridge and up to one month in a freezer.

1. Empty the contents of the pack into a pan with a 400ml tin of coconut milk and a 400g tin of chopped tomatoes. Simmer for 5 minutes.
2. Add 1kg of ingredients of your choice. Mix well, cover, and gently cook.
3. Add 1 tsp sugar and lemon juice until fairly tangy. Simmer for 5 minutes.
4. Adjust salt and garnish with coriander leaves.

Ingredients

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, Fresh Chilli, Fresh Curry Leaves.

Allergies

Contains: WHEAT Flour.

It should be noted that as our curry packs are handmade by our staff at our spice mixing desks, each pack may contain traces of CRUSTACEANS, SULPHITES, NUTS, PEANUTS, WHEAT, SOYA or MUSTARD due to possible cross contamination.

Nutrition