Curry Soup With Meatballs

Recipe by CulinaryQueen
READY IN: 50mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Mix together the meatball ingredients.
  • Form into small balls about the size of a walnut.
  • Heat wok and add peanut oil. When hot, fry the meatballs until browned all over.
  • Remove with a slotted spoon and drain on kitchen paper.
  • Carefully drain all but 1 teaspoon of oil, removing any black bits that may be leftover in the pan.
  • Fry the garam masala and turmeric for the broth for 30 seconds.
  • Add onion, curry leaves and garlic. Cook for 3 minutes.
  • Meanwhile, strain coconut in a sieve over a bowl, pressing out as much liquid as possible. Reserve the liquid coconut milk.
  • Discard the pulp.
  • Add soaking water(coconut milk) to the wok and simmer for 5 minutes.
  • Adjust seasoning.
  • Strain soup and return to wok.
  • Add meatballs and simmer a further 5 minutes.
  • Serve hot.
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