Publications
- - CURRY
- 45ml - olive oil
- 1 - onion, chopped
- 45ml - fennel seeds
- 10ml - dried chilli flakes
- 45ml - smoked masala
- 30ml - turmeric
- 2 - bay leaves
- 2 - cans coconut milk
- - a handful fresh coriander, chopped
- - salt and freshly ground pepper
- - MEATBALLS
- - meat of 500g (about 6) pork bangers
- 1 - onion, chopped
- 2 - garlic cloves, chopped
- 15ml - ground coriander
- 15ml - ground cumin
- 1 - egg
- 50g - dried apple, finely cut
I included a recipe for chicken curry in my first cookbook. The response was so overwhelming that I decided to create another version, this time with meatballs.
1. Curry Heat the olive oil in a large pan.
2. Add the onion, fennel seeds and chilli flakes, then stir-fry for 5 minutes or until the onion starts to discolour. Add a water if it looks like the spices are scorching.
3. Add the rest of the spices and stir-fry for another 5 minutes or until the mixture is fragrant.
4. Add the coconut milk and stir through. Turn the heat down and simmer slowly (about 20-25 minutes) until you have a thick, creamy sauce.
5. Add the fresh coriander, then season with salt and pepper. Set aside until needed.
6. Meatballs Preheat the oven to 180°C.
7. Mix all the ingredients and season well.
8. Divide the mince mixture into 16 meatballs.
9. Arrange the meatballs in an ovenproof dish and pour the curry sauce over.
10. Roast for 25-30 minutes or until the meatballs are cooked and have started browning.
Serve with rice of your choice.
