Granny's Malaysian Meatball Curry |
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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 4 |
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A very tasty meatball curry which my family enjoyed. I really like how you don't need to brown the meatballs before adding them to the gravy - so quick and easy. You can use store-bought Malaysian Curry Powder, or make your own (which is more fun to do if you have the time). I served this with rice and stir-fried vegetables. Ingredients:
1 1/4 lbs ground beef |
3 tablespoons breadcrumbs |
1 large egg, lightly beaten |
2 tablespoons finely chopped spring onions |
2 -3 tablespoons finely chopped cilantro |
salt and pepper |
2 onions, peeled and roughly chopped |
5 cloves garlic, peeled and roughly chopped |
3/4 inch fresh ginger, peeled and roughly sliced |
2 1/2 tablespoons malaysian curry powder |
1/2-1 teaspoon hot ground pure chile powder (or more or less to taste) |
1/4 teaspoon ground cloves |
3 tablespoons vegetable oil |
1 star anise |
8 fresh curry leaves |
1 cup coconut milk, mixed with |
1 cup water |
1 large potato, peeled and cut into medium-sized cubes |
2 -3 tablespoons tomato paste |
salt |
Directions:
1. Prepare all ingredients before commencing to cook.
2. In a medium-large bowl, combine the beef, breadcrumbs, egg, chopped spring onion and cilantro, with salt and pepper to taste, and place to one side.
3. Grind onion, garlic and ginger to a paste with a stick blender or in a small food processor.
4. In a small bowl, combine Malaysian curry powder, chili powder, ground cloves and a little water, to make a paste.
5. Heat the oil over a medium-high flame in a wok, add onion paste, and stir-fry for about 5 minutes.
6. Add the curry paste, star anise, cloves, curry leaves, reduce heat to medium, and stir fry until quite toasted and the oil starts to ooze out: this can take 5 – 10 minutes, but be careful not to burn.
7. Add coconut milk and bring slowly to the boil.
8. While curry liquid is boiling start making and dropping in bite sized meatballs - stop occasionally and stir gently.
9. When all meatballs have been added, add tomato paste and salt to taste.
10. Simmer, covered, on medium heat for 10 minutes, adding a little extra water as necessary.
11. Add potato and simmer uncovered for another 15 minutes, stirring occasionally, again adding a little water if necessary.
12. Serve with bread, roti chani, roti jala or steamed rice.
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