Spam Mangalore
Restaurant-quality spam mangalore using the BIR method — deep flavour from base sauce, cooked to order in minutes.
G1 Base Sauce
2400 ml (8 portions) · 2+ hours · Involved
Key ingredients
100 ml oil · 750 gm onions (prepared weight) · 1 tspn salt · 1 tbspn turmeric · 1 tspn ground coriander · ½ tspn ground cumin · +8 more
Ingredients
- 100 gm spam
- ½ tspn methi (dried fenugeek leaves - optional) (see note 1)
- 50 gm onion (prepared weight)
- 300 ml c46 curry base sauce (see note 2)
- ½ tspn hot curry powder (optional)
- ¼ tspn salt
- 1 tbspn oil
- 1 tspn red chilli
- ½ tspn ground coriander
- 1 tbspn tamarind juice
- ½ tspn ground cumin
- 100 ml mango pulp (see notes 3 for alternative)
- ½ tspn hot chilli powder
- 20 gm creamed coconut block (see note 4)
Method
- 1
Cut the spam into approx 1 cm cubes.
- 2
Finely chop the onion.
- 3
Fry the spam and curry powder (optional) in a little oil until starting to brown.
- 4
Add the onion and cook, stirring regularly, for and continue until the spam is browned to personal preference.
- 5
Drain on kitchen paper and reserve.
- 6
De-seed (or not as you prefer) and chop the red chilli.
- 7
Cut the tamarind block into enough small pieces to fill 1 tbspn; cover with boiling water, mash, and allow to infuse for , then press through a sieve to remove any pips and pulp.
- 8
Grate the coconut block.