Thursday, February 6, 2014

Meatball Curry- Sri Lankan (Throwback Thursday)


Meatballs are not only for Spaghetti.  If you have been to my blog before, you know I'm a bit of a meatball lunatic. So putting meatballs in a curry is marrying two of my favorite things together and that makes me one happy camper.  I can eat these with any rice and curry meal or simply with roti.   


For the Meatballs:
2lb of your favorite lean ground meat (s)  I mixed chicken and pork.   
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 to soften
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.

For the Meatball Curry:
1 large onion chopped
10-20 curry leaves
1-2 pandan leaves (optional)
2 serrano or jalapeno chillies seeded and chopped
1 (small (1 inch) cinnamon stick
2-3 cloves
2-3 green cardamom pods
1 tsp fennugreek seeds
1 Tbs of grated garlic
2 Tbs of grated ginger
1/2 tsp of turmeric
1Tbs of chili/cayenne powder  (or to taste)     
1-2 Tbs of curry powder (to taste)
15oz can of diced tomatoes
1 cup of coconut milk
1 cup of water
1 tsp vinegar
Salt to taste

Form the meatballs into any size you like  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 2Tbs 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.

In the same pan you fried the meatballs with use the oil that is left to fry the curry leaves, cinnamon stick, cardamoms, cloves, pandan leaves, onions,  and green chilies for about a minute on medium high heat.

Next the ginger, garlic and season with some salt.  Then add the curry powder, red chili powder and turmeric to bloom the spices for a minute.

Next add diced tomatoes (you can substitute 2-3 fresh tomatoes as well), vinegar, water and meatballs to pan. Simmer for 15 minutes.

Finally add coconut milk and simmer for another 2-3 minutes. Taste for salt and seasoning.
Enjoy with rice, vegetable curries, lentils or fried rice, roti, chapathi etc... 

Copyright: All recipes, content, and images (unless otherwise stated) are the sole property of Curry and Comfort. Please do not use without prior written consent. Unauthorized reproduction is strictly prohibited.