MEATBALL CURRY
- ©Cape Malay Cooking with Fatima Sydow.
- Mar 2, 2016
- 2 min read
Ingredients
Meatballs
800 g steak mince 2 eggs 8 garlic cloves , peeled and finely chopped Salt to taste 1 tsp black pepper 1 tsp turmeric 1 tsp roasted masala 1 tsp dried chili flakes 1 tsp chili powder 1/2 cup of fresh coriander roughly chopped
Mix all ingredients together in a bowl. Make small balls and fry in a large non stick pan for 2 minutes only in 2-3 tbsp of oil until lightly browned on both sides. Remove the meatballs. Set aside and cover. Get rid of most of the oil in the frying pan and get ready to make the curry sauce in the same pan.
The Curry sauce
2 onions, peeled and grated 6 tomatoes, peeled and grated ( discard the skin ) Salt to taste 2 tsp grated ginger 2 tbsp of finely chopped garlic 3 cardamom pods 1 star anise 1 tsp turmeric 2 tbsp roasted Masala 1-2 tsp red chili powder 1 tsp paprika 1 tsp sugar Fresh coriander for garnish
Method
Heat the frying pan and add the onions , cardamom pods and star anise. Braise for 15 minutes on medium heat, stirring when required. Next add the tomatoes and garlic and ginger and braise for another 15 minutes, stirring when required and adding a dash of water to prevent burning and sticking .
Add the spices and salt and braise and stir for 5 minutes. Add a cup of hot water and simmer for 20-30 minutes, stirring when needed. Turn up the heat to medium again and stir. Add the meatballs and 1/2 cup of hot water and simmer for 20-30 minutes . Garnish with fresh coriander and serve with roti or Basmati rice.
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