Granny's Malaysian Meatball Curry

Submitted by Daydream

"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."

 

• Ready In: 55mins
• Ingredients: 20
• Serves: 4

ingredients

• 566.99 g ground beef
• 44.37 ml breadcrumbs
• 1 large egg, lightly beaten
• 29.58 ml finely chopped spring onions
• 29.58-44.37 ml finely chopped cilantro
• salt and pepper
• 2 onions, peeled and roughly chopped
• 5 clove garlic, peeled and roughly chopped
• 1 inch fresh ginger, peeled and roughly sliced
• 36.97 ml malaysian curry powder
• 2.46-4.92 ml hot ground pure chile powder (or more or less to taste)
• 1.23 ml ground cloves
• 44.37 ml vegetable oil
• 1 star anise
• 8 fresh curry leaves
• 236.59 ml coconut milk, mixed with
• 236.59 ml water
• 1 large potato, peeled and cut into medium-sized cubes
• 29.58-44.37 ml tomato paste
• salt

directions

1. Prepare all ingredients before commencing to cook.
2. In 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.
3. Grind onion, garlic and ginger to a paste with a stick blender or in a small food processor.
4. In a small bowl, combine Malaysian curry powder, chili powder, ground cloves and a little water, to make a paste.
5. Heat the oil over a medium-high flame in a wok, add onion paste, and stir-fry for about 5 minutes.
6. Add 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.
7. Add coconut milk and bring slowly to the boil.
8. While curry liquid is boiling start making and dropping in bite sized meatballs - stop occasionally and stir gently.
9. When all meatballs have been added, add tomato paste and salt to taste.
10. Simmer, covered, on medium heat for 10 minutes, adding a little extra water as necessary.
11. Add potato and simmer uncovered for another 15 minutes, stirring occasionally, again adding a little water if necessary.
12. Serve with bread, roti chani, roti jala or steamed rice.

Reviews

[Artandkitchen]

How nice, how good was your curry. I hope you will get more reviews.<br/>I used masaman curry, this kind of curry fits perfect with recipe. The star anise was great change to the usual curries!<br/>Thanks a lot for this recipe

 

[warner286]

Not bad. used lean ground sirloin which did not hold up well to the meatball form, but this still came out as a great beef curry. I also excluded the anise and substituted 2 bay leaves for the curry leaves. Definitely makes more than 4 servings..closer to 6.