You can prepare curry from different ingredients. You can use chicken, vegetables, lamb, shrimp, fish or much more. The secret is appropriate seasoning and long cooking. Curry has different degrees of hotness and it depends on us how much we want them to be hot. I usually choose is the hotest :-) Of course with glass of milk a side. The amount of ingredients mulligatanni curry is quite long but the taste really unique so I encourage you to try making it.
Ingredients for 4 servings:
- 800g fish fillets (I used cod)
- 800g tinned tomatoes
- 400ml coconut milk
- tablespoon honey
- 3 medium size onions
- 2 tablespoons grated coconut
- 2 tablespoons tomato paste
- teaspoon ginger
- 3 cloves garlic
- teaspoon coriander
- half a teaspoon of powdered tamarind
- a handful of fresh parsley
- half a teaspoon of fenugreek
- teaspoon turmeric
- half a teaspoon of cinnamon
- 3 star anise
- 4 chillies
As a side dish: rice and naan bread
Method:
Fry the diced onion and finely chopped garlic in big pan with oil. Add all the spices - chopped chilli, star anise, turmeric, fenugreek, tamarind, coriander, cinamon and ginger and fry for 2 minutes. Then pour over tomatoes and bring to a simmer. Add honey, tomato paste, desiccated coconut and a handful of chopped parsley. Cook over low heat stirring occasionally for about an hour. Then pour coconut milk and toss the chopped large pieces of fish. Leave to simmer for 10 minutes, then set aside. Curry mulligatanni should be ready in about 20 minutes. Serve with rice and naan breads.
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