Where is Mangalore? It is on the South West coast of India where I spent every single summer of my childhood. My father’s family comes from there. Summers spent eating every variety mangoes, guavas & coconuts from our garden. Food made on a wood burning stove & spices ground on a huge stove by hand. We also had pepper vines in our garden… great for making masalas! (Check out my Soup & Stew Masala– also from Mangalore). Huge influence on what I cook even today.
Have you tried my Mangalore Curry? It is perfect with lamb, ground beef or stews. My aunt Diana who lives in Mangalore sent me this masala recipe in the real mail and it’s a unique combination. She helped write the ‘Mangalore Ladies Cook Book’!
I tend to sprinkle it at the end when my food is nearly done/ mix it in with yogurt or coconut milk (for a curry). Use it also to marinade meats or vegetables. If using it for stews, add it while your stew is simmering.
Note: Start with 1/2 teaspoon of the Mangalore Curry, if you need more, add it at the end after tasting.
You can buy this directly from me or any of my spices from the East End Food Coop.
Simple Mince Meat
- 1 lb ground meat
- 1/2 onion (finely chopped)
- 1/2 onion (finely chopped & save for garnish at the end, Optional)
- 2 cloves garlic (finely chopped)
- 1 tomato (finely chopped)
- 1/2 cup yogurt or coconut milk (if you can’t use yogurt)
- 1 teaspoon Trudy Ann’s Mangalore Curry
- Salt to taste
Heat your oil, add the garlic and gently fry for on low heat for 30 seconds. Turn heat back up & add 1/2 onion and fry until translucent. Add the tomatoes, fry for a few minutes. Add the ground meat and 1/4 cup of water and mix well.
When the ground meat is almost cooked, add the yogurt with the Managalore Curry mixed in. Simmer until your meat is ready. Add salt to taste.
Optional: Fry the other 1/2 onion in a separate pan until golden brown. Garnish your dish with this.
Chai Chai x Trudy Ann
© 2015 Trudy Ann’s Chai & Spices