1/1 Photo of Granny's Malaysian Meatball Curry
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.
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- 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
- 1Prepare all ingredients before commencing to cook.
- 2In 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.
- 3Grind onion, garlic and ginger to a paste with a stick blender or in a small food processor.
- 4In a small bowl, combine Malaysian curry powder, chili powder, ground cloves and a little water, to make a paste.
- 5Heat the oil over a medium-high flame in a wok, add onion paste, and stir-fry for about 5 minutes.
- 6Add 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.
- 7Add coconut milk and bring slowly to the boil.
- 8While curry liquid is boiling start making and dropping in bite sized meatballs - stop occasionally and stir gently.
- 9When all meatballs have been added, add tomato paste and salt to taste.
- 10Simmer, covered, on medium heat for 10 minutes, adding a little extra water as necessary.
- 11Add potato and simmer uncovered for another 15 minutes, stirring occasionally, again adding a little water if necessary.
- 12Serve with bread, roti chani, roti jala or steamed rice.
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Nutritional Facts for Granny's Malaysian Meatball Curry
Serving Size: 1 (458 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 839.5
- Calories from Fat 414
- Total Fat 46.1 g
- Saturated Fat 21.7 g
- Cholesterol 142.8 mg
- Sodium 298.0 mg
- Total Carbohydrate 73.9 g
- Dietary Fiber 5.5 g
- Sugars 43.0 g
- Protein 33.8 g
The following items or measurements are not included: