Goan Meatball Curry
Ingredients
MEATBALLS
750g minced pork
2 green chillies
4 cloves garlic
3-4 cm piece fresh ginger with skin removed
1 1/2 tsp salt
1 tsp ground black pepper
2 eggs
CURRY SAUCE
Oil for frying
2 onions very finely chopped
2 long green chillies, deseeded and thinly sliced
4 garlic cloves, finely chopped
5-6cm piece fresh ginger, peeled and grated
2tsp ground cumin
2tsp ground turmeric
2tsp ground coriander
2tsp garam masala
3-4 cardamom pods, split and seeds removed
3-4 bay leaves
250ml coconut milk
400g chopped tomatoes
75ml vegetable stock or water
1/2 tspn salt
Lime juice for seasoning at end
Method
MEATBALLS
- Roughly chop chillies, garlic and ginger
Blend all three ingredients with the salt and pepper
- Mix together, with a big spoon, the pork, blended mixture and eggs, until all are well incorportated
- Allow to stand for 2-3 hours
- Divide into 24 equal meatballs, around 30g each
- Arrange them on a baking tray that has been covered with foil and baking paper
- Bake in a preheated oven (200C - fan) for 15-20 minutes until cooked
- Allow to cool
CURRY SAUCE
- Fry the onion over a medium heat stirring frequently for about 10 mins until softened and beginning to colour
- Stir in the chillies, garlic and ginger. Cook for a few more minutes
- Add chopped tomatoes and cook until tomatoes start to break down
- Add the ground spices and cardamom seeds, cook for a couple more minutes
- Pour in the coconut milk and stock, bring to the boil. Reduce the heat and simmer half covered for approx 5 mins
- Stir in the lime juice and serve
- Note, if sauce tastes a little sour, it can be balanced with a little sugar (1/2 to 1 tspn depending on sourness)
- Add the cooked meatballs and incorporate by making sure they are all coated in the curry sauce
- Serve with either rice or bombay potatoes
