Curry Soup With Meatballs |
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Prep Time: 30 Minutes Cook Time: 20 Minutes |
Ready In: 50 Minutes Servings: 4 |
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A hearty soup which is perfect for warming up on those upcoming cold nights. 1 cup canned coconut milk may be substituted for the desiccated coconut. Just skip steps 8 and 9 and add the coconut milk as directed in step 10. Ingredients:
3 -4 tablespoons peanut oil |
225 g lean ground beef |
1 garlic clove, minced |
1 onion, peeled and finely chopped |
1/2 teaspoon salt |
1/2 teaspoon ground black pepper |
1/2 teaspoon curry powder |
1/2 teaspoon ground cinnamon |
1/2 teaspoon ground cloves |
30 g breadcrumbs |
1 egg, lightly beaten |
1 teaspoon garam masala |
1 teaspoon turmeric |
1 onion, peeled and finely chopped |
1 teaspoon curry leaf |
1 garlic clove, minced |
1/2 cup desiccated coconut (soaked in 1 cup hot water for 15 minutes) |
20 ounces water |
Directions:
1. Mix together the meatball ingredients.
2. Form into small balls about the size of a walnut.
3. Heat wok and add peanut oil. When hot, fry the meatballs until browned all over.
4. Remove with a slotted spoon and drain on kitchen paper.
5. Carefully drain all but 1 teaspoon of oil, removing any black bits that may be leftover in the pan.
6. Fry the garam masala and turmeric for the broth for 30 seconds.
7. Add onion, curry leaves and garlic. Cook for 3 minutes.
8. Meanwhile, strain coconut in a sieve over a bowl, pressing out as much liquid as possible. Reserve the liquid coconut milk.
9. Discard the pulp.
10. Add soaking water(coconut milk) to the wok and simmer for 5 minutes.
11. Adjust seasoning.
12. Strain soup and return to wok.
13. Add meatballs and simmer a further 5 minutes.
14. Serve hot.
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