I initially got the meatball idea from Sarah Wilson's Coconut Curry Meatballs which she makes with chicken and carrot. As always, I mixed it up, adjusted the spices to suit and created this delicious tomato based curry sauce to simmer them in. Subtle spice, creamy, moorish and definitely a winner.
Ingredients
Meatballs
- 500g beef mince
- 1 onion, finely diced
- 1 clove garlic, crushed
- 1 tbsp crushed ginger
- 1 tbsp of minced coriander root & stems - never waste these when you buy/grow coriander, they give wonderful flavour
- handful of finely chopped parsley
- 1 tbsp curry powder
- 1/2 cup of desiccated coconut
- 1 egg
- oil for frying
Curry Sauce
- 1 tbsp cumin seeds
- 1 tbsp coriander seeds
- 2 tsp mustard seeds
- 2 tbsp oil
- 1 onion, diced
- 1 clove garlic, crushed
- 1 tbsp minced coriander root
- 1 tin of chopped tomatoes
- 1 tsp chilli flakes
- 1 tbsp turmeric
- 1/2 tsp cardamom
- 1/4 tsp cinnamon
- 1/4 tsp cayenne pepper (optional)
- salt to taste
- 1/2 tin of full fat coconut cream
- coriander leaves to garnish
Method
Mix all meatball ingredients together and form into 24 small meatballs.
Heat oil and cook balls in batches till browned on the outside and nearly cooked through. Remove from pan and set aside.
Add cumin, coriander and mustard seeds to the pan and leave on a low heat until they begin to pop. Then add the oil, onions, garlic and coriander and sauté slowly for 4-5 minutes.
Once onions are softened add the tinned tomatoes and a little water to rinse all the leftover tomato out of the can. Add remaining spices and simmer the sauce for a few more minutes.
Finally add the coconut cream and stir to combine.
Taste, as you may want to adjust the spices, to sweeten add more cinnamon, or to spice it up, more chilli, cayenne. To balance it out, try more salt.
Gently place the meatballs back into the sauce and simmer, covered for another 5- 10 minutes till they are cooked through.
Serve on top of rice or mash, garnish with coriander leaves, and dive in.
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