C46 Spam Mangalore

This will never be found on any restaurant menu but you can find traditional curries made with pork, and as ®SPAM is made of almost 90% pork, why not use this! It is inspired by the style of Mangalore with the addition of beautiful Alphonso, or Kesar Mango Pulp although Pineapple can also be used.

Ingredients

For 1	Continued...
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)

Preparation

Cut the spam into approx 1 cm cubes.
Finely chop the onion.
Fry the spam and curry powder (optional) in a little oil until starting to brown.
Add the onion and cook, stirring regularly, for 3 min and continue until the spam is browned to personal preference.
Drain on kitchen paper and reserve.
De-seed (or not as you prefer) and chop the red chilli.
Cut the tamarind block into enough small pieces to fill 1 tbspn; cover with boiling water, mash, and allow to infuse for 15 min, then press through a sieve to remove any pips and pulp.
Grate the coconut block.

Cooking - 7½ min

Heat the oil in a suitable pan and cook the ground coriander, ground cumin, chilli powder and methi (optional), stirring, for ½ min, adding a little c46 base sauce if needed to prevent drying and burning.
Add the red chilli, 40 ml of c46 base sauce and the salt and cook, stirring regularly, for 3 min, adding c46 base sauce as needed to prevent drying.
Add the spam and 80 ml of c46 base sauce and cook, stirring regularly, for 3 min, adding c46 base sauce as needed to maintain the desired sauce consistency.
Reduce the heat and stir in the tamarind juice, grated coconut and mango pulp and cook for 1 min.

Serving

Serve with rice and garnish with a little freshly chopped coriander.

Notes

(1) Kasuri Methi (dried fenugreek leaves) can also be purchased in many supermarkets or any Indian Store.
(2) Dilute the 300 ml of c46 base sauce with 200 ml of water and heat before use. If defrosted from frozen the base sauce can be warmed and briefly blended to reconstitute the colour and consistency.
(3) Alphonso, or Kesar Mango pulp can be purchased in many supermarkets or any Asian store and can be frozen in suitable quantities for future use. Alternatively use 1 ring of pineapple cut into 8 pieces and 50 ml of the juice, but do use the Mango Pulp if you can get it as it has a truly beautiful flavour.
(4) Creamed coconut can be purchased in most supermarkets, but the brand shown is one of the cheapest.

The main ingredients

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The finished meal

Methi

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Tamarind

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Mango Pulp

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Creamed Coconut

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