Granny's Malaysian Meatball Curry

Recipe by Daydream
READY IN: 55mins




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