This Seafood Mulligatawny Stew is an adapted from the original soup recipe and includes Crab, Shrimp, Mussels and Squid. Loosely translated to ‘Pepper Water’ “Milagu means Pepper and Tanni means Water in Tamil. This stew is spicy and hearty.

I recently made the Mulligatawny soup recipe and I loved it so much that I thought that it would also make a great base for a Seafood stew and I was not wrong. The spiciness of the base broth works perfectly with the sweetness of the Seafood.

For rustic flair, I left everything whole, but you could also use seafood that is already cooked and cut up for ease of eating – personally if it’s that good, I don’t mind wrestling with a Crab or shelling a Shrimp at the table for the love of it.

Seafood Mulligatawny Stew

4.67 from 3 votes
Print Recipe Pin Recipe

Ingredients
  

  • 1 cup Onion
  • I tsp sliced Chillies
  • 1/4 cup finely chopped Ginger
  • 1/4 cup finely chopped Garlic
  • 1/4 cup Curry leaves
  • 2 cups of cubed Beef 300 gms
  • 1 tbsp Garam Masala
  • 1 tbsp Cumin powder
  • 1 tsp Turmeric
  • 1 tsp Chilli powder
  • 1 medium Tomato quartered
  • 1 cup Tamarind Pulp
  • 1/2 cup red lentils Masoor Dhal soaked & drained
  • 1/2 cup red Kidney beans soaked overnight
  • 900 ml of Seafood or Veggie stock
  • Salt to taste
  • 1/2 cup diced Celery
  • 1/2 cup Red & Green Pepper
  • 1/2 cup Carrots
  • 1/2 cup Leeks
  • 5 whole Mushrooms
  • 1 tbsp fresh cracked Pepper
  • 1 tbsp Oregano
  • 2 tsps Tomato puree
  • 1/2 cup of Coconut Milk
  • 4 Crabs – 150gms
  • 10 Shrimp – 360 gms
  • Mussels – 400 gms
  • 2 Squid – 150 gms
  • Chopped Coriander

Instructions
 

  • prefer to use my pressure cooker for this recipe, heat up some Oil and add in the Onions and Chilli to sweat
  • Add in the finely chopped Ginger & Garlic and allow it to cook
  • Add in the Curry leaves, but first cut them into thin strips with a scissors (optional)
  • Add the Lentils and the Beans
  • Add the Tomato
  • Add all the powdered spices and saute
  • Add the Tamarind Pulp. This pulp is made my soaking Tamarind in a cup of hot water first.
  • Pressure cook for 12 mins
  • Once done open the pressure cooker and add the Celery, Red & Green Pepper, Carrots & Leeks
  • Add the Oregano and Tomato puree and mix
  • Allow the veggies to cook for a few mins
  • Add the Black Pepper
  • Add the Crab, Shrimp, Mussels & Squid
  • Finish off with Coconut Milk and Coriander.
  • A little tip is using Organic coconut milk , it’s a good idea to beat it a little but first so it’s smooth.