Malaysian Meatball Curry
A curry of beef, breadcrumbs and coconut milk, seasoned with curry powder and curry leaves and steamed.
55 min · Serves 4 · Medium
Ingredients
Method
Start cooking mode- Prep 15 min · Cook 40 min · 55 min total
- medium
- 1
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.
- 2
Grind onion, garlic and ginger to a paste with a stick blender or in a small food processor.
- 3
In a small bowl, combine Malaysian curry powder, chili powder, ground cloves and a little water, to make a paste.
- 4
Heat the oil over a medium-high flame in a wok, add onion paste, and stir-fry for about 5 minutes.
- 5
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.
- 6
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.
- 7
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.
- 8
Add potato and simmer uncovered for another 15 minutes, stirring occasionally, again adding a little water if necessary.
- 9
Serve with bread, roti chani, roti jala or steamed rice.
Notes and swaps
- Not assessed yet. Check each ingredient if you have an allergy.
