Sunday, November 18, 2012

World on a Plate: Turkey Meatball Curry


This is the first month I am participating with a wonderful group called World on a Plate.  The group is made up of bloggers from several different cultures.  We take a key ingredient and create a recipe that represents our culture.  This month the ingredient was turkey since we are gearing up for Thanksgiving here in the United States. I decided to make Turkey Curry Meatballs.  This curry was delicious with rice and lentils, but can be eaten with flat bread or noodles.  Please visit my fellow World on Plate friends to see how they used this wonderful festive ingredient.

Making the Meatballs:
2lb of lean ground turkey 
1 Tbs of grated ginger
1 Tbs of grated garlic
1 Tbs of paprika
1 egg
salt and pepper to taste
2-3 slices of bread soaked in milk
Note:  I take some bread and break it up then pour enough milk to soften the bread enough to crumble it.  This process gives the meatballs a very tender texture rather than using dry breadcrumbs.

Form the meatballs into any size you like with a light hand.  I like golf ball size because they make a dramatic presentation and don't get lost in the gravy.  I shallow fry them (on medium-high heat) until all the sides are browned in about 2-3 Tbs of canola oil.  You don't have to cook them all the way through because they will finish cooking in the gravy.  Once fried, place them on a plate until the gravy is made.

Ingredients to make the  Curry:
1 medium onion chopped
1/2 green bell pepper chopped
2 sweet red chilies sliced  (you can substitute more bell pepper for this)
1-2 serrano or jalapeno chilies sliced (seeded if you desire less heat)
12-15 curry leaves
1-2 pandan leaves
1 1inch piece of cinnamon
4-5 cloves
4-5 green cardamom pods
1 tsp of fennugreek seeds
red chili powder (or cayenne) to taste
1Tbs grated ginger
1Tbs grated garlic
1/2 tsp of turmeric
1-2 Tbs of curry powder
1 (15oz can) diced tomatoes or two medium tomato diced
1 tsp vinegar
1 cup of water
1/2 cup of milk 

In the same pan you fried the meatballs with the oil that is left (about 1-2 Tbs) fry the curry leaves with the cinnamon, cloves,   green cardamom pods and fry for about 1 minute

Now add in your onions and green chillies and fry until almost tender.
Now add the garlic and ginger and fry until fragrant. Next add the turmeric,  chili/cayenne powder, curry powder and salt to taste. Fry spices for about a minute.

Add one 15oz can of diced tomatoes or 2-3 medium fresh tomatoes diced, vinegar and  1 cup of water and the meatballs (with all the juices on the plate) to the pot.  Simmer for 15 minutes.

Add 1 cup of coconut milk to the pan and simmer for another 2-3 minutes. Once the dish has simmered, taste for seasoning here.  If you like you can add juice from half a lime to finish and brighten the dish up. 
Serve with as part of any rice and curry meal or eat with Naan, Roti etc.. Enjoy. Serves 4-6 people.

World on a Plate is a blogging cultural exchange. On the last Sunday of the month, bloggers from all over the world get together to interpret a food through the lens of their home country cooking. Each blogger will produce a wonderful dish featuring the food chosen that is typical of her/his home country and will tell us a bit about the dish.

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