Trudy Ann's Aunty Diana, an ace cook and creator of the ‘Mangalore Ladies Cook book’, handed her this recipe. She received a hand written letter in the mail with the proportions and instructions for preparing this curry.
If it’s coming from Aunty Di, the end result means perfection to a higher level. Once you discover this, you will use no other spice to marinade your meats. I love the oral tradition of how I have acquired all these recipes for good food. Great for all curries (especially lamb) and vegetarian soups as well.
Origin: Certified organic spices from small farms around the world.
Ingredients: All dry roasted ingredients, organic pepper, organic cumin, organic cinnamon, organic cloves, organic star anise, organic turmeric.
Preparation: Fry 1 onion, 1 tbsp ginger/ garlic, 1 tomato, 1 teasp Mangalore Curry. Add meat or vegetables. Simmer until cooked. Serve with yogurt.
Variation: Add 1 teaspoon Mangalore Curry to 1/2 C plain yogurt. Use as dips, marinades or add to food to enhance flavour. Add salt to taste. Use with a dash of Trudy Ann’s Red Curry Powder.