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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
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