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Luncheon meat masala

This side dish is spicy, deeply savoury, and provides a distinct punch next to a milder, tangy gravy or plain white rice. When cooked for some time, the luncheon meat absorbs the spices and takes on a pillowy texture. Serve with a crunchy vegetable or a simple raita for the perfect meal.

Luncheon meat masala

by Dorothy Shanti Joseph

This side dish is spicy, deeply savoury, and provides a distinct punch next to a milder, tangy gravy or plain white rice. When cooked for some time, the luncheon meat absorbs the spices and takes on a pillowy texture. Serve with a crunchy vegetable or a simple raita for the perfect meal.

Servings: 4

Prep time: Quick

Servings: 4

Prep time: Quick

3 tbsp cooking oil

1 star anise

2 cloves

1 cardamom

1 tsp cumin seeds

1 medium onion, chopped

1 tbsp ginger-garlic paste (see Tips section)

1 can pork luncheon meat (about 400g), cubed

7-8 curry leaves

1 fresh red chilli, sliced

1 medium tomato, chopped

½ tsp turmeric powder

1 tsp cumin powder

1 tsp coriander powder

2-3 tsp chilli powder

Salt to taste

½ tsp garam masala

  1. Place a large skillet over medium flame. Once hot, add cooking oil. When the oil begins to shimmer, add star anise, cloves and cardamom and let it sizzle for a few seconds. Then add cumin seeds until they begin to sizzle as well.
  2. Add onions and fry until translucent, about 5-7 minutes. Add ginger-garlic paste, and fry for about a minute.
  3. Add cubed luncheon meat and stir for about a minute. Add curry leaves, red chilli, and tomato, and fry for another minute.
  4. Add turmeric powder, cumin powder, coriander powder, and chilli powder. Lower the heat and stir regularly to avoid the spices catching. Cook for about 15 minutes until the meat is dry and brown, and begins to char in spots. At this point, add salt to taste.
  5. Add garam masala, and stir for an additional three minutes before switching off the heat and dishing out. Eat while hot.

Tips

  • This dish is best served with white rice and something tangy such as rasam or vengaya kuzhambu (onion curry).
  • Adjust the amount of chilli powder to your heat preference.
  • If making ginger-garlic paste at home, take equal amounts of peeled ginger and garlic and pound to a fairly smooth paste in a mortar and pestle.

Ingredients

3 tbsp cooking oil

1 star anise

2 cloves

1 cardamom

1 tsp cumin seeds

1 medium onion, chopped

1 tbsp ginger-garlic paste (see Tips section)

1 can pork luncheon meat (about 400g), cubed

7-8 curry leaves

1 fresh red chilli, sliced

1 medium tomato, chopped

½ tsp turmeric powder

1 tsp cumin powder

1 tsp coriander powder

2-3 tsp chilli powder

Salt to taste

½ tsp garam masala

Directions

  1. Place a large skillet over medium flame. Once hot, add cooking oil. When the oil begins to shimmer, add star anise, cloves and cardamom and let it sizzle for a few seconds. Then add cumin seeds until they begin to sizzle as well.
  2. Add onions and fry until translucent, about 5-7 minutes. Add ginger-garlic paste, and fry for about a minute.
  3. Add cubed luncheon meat and stir for about a minute. Add curry leaves, red chilli, and tomato, and fry for another minute.
  4. Add turmeric powder, cumin powder, coriander powder, and chilli powder. Lower the heat and stir regularly to avoid the spices catching. Cook for about 15 minutes until the meat is dry and brown, and begins to char in spots. At this point, add salt to taste.
  5. Add garam masala, and stir for an additional three minutes before switching off the heat and dishing out. Eat while hot.

Tips

  • This dish is best served with white rice and something tangy such as rasam or vengaya kuzhambu (onion curry).
  • Adjust the amount of chilli powder to your heat preference.
  • If making ginger-garlic paste at home, take equal amounts of peeled ginger and garlic and pound to a fairly smooth paste in a mortar and pestle.

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© Copyright Periuk 2021

© Copyright Periuk 2021

 
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