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Fish Mulligatanni

The coconut milk and tomatoes create a rich, savoury flavour that pairs really well with firm white fish and the fresh sugar snap peas add a touch of sweetness and crunch.

Serves: 2 - 3/4 - 6

Fish Mulligatanni


  1. Empty your Mulligatanni Curry Pack into a pan and toast off the spices on a low/medium heat for 5 minutes.
  2. Add the tinned chopped tomatoes and coconut milk, cover with a lid and gently cook for 15 minutes. (If possible leave this for a few hours, or overnight so the flavours have a chance to intensify).
  3. Reheat the sauce the following day (or when required).
  4. Cut the firm white fish into chunks (try hake or halibut) and add into the mix to cook for about 8 minutes or until almost cooked through.
  5. Add the sugar snap peas and cook for a further 3-4 minutes or until everything is fully cooked.
  6. Garnish with a good squeeze of lime juice, mint leaves and finely sliced spring onion.