This is a meatball curry recipe using basic ingredients and cafreal masala for the gravy as my girls enjoy those flavours.
Meatballs
Ingredients:
1/2 kg minced chicken
1/4 kg minced pork
1 finely chopped shallot
1 tbsp butter
1 tbsp ginger/garlic paste
1 green chilli (optional)
1 tsp garam masala powder
Pinch of grated nutmeg
1 - 2 tbsp lime juice
Finely chopped coriander
1 egg
Salt & pepper for seasoning
2 tbsp fine breadcrumbs
Directions:
1. Melt butter in a pan and fry the shallots. Add the ginger/garlic paste and sauté.
2. Mix in garam masala, nutmeg, white pepper & breadcrumbs. Season well.
3. In a bowl add the mince and egg. Mix in breadcrumb mixture.
4. Form meatballs approximately an inch or so in size.
5. Refrigerate or freeze until required.
6. Shallow fry in a pan before using in a curry.
Curry
Ingredients:
1-2 tbsp oil
1 chopped large onion
1 vine tomato chopped
2-3 tbsp cafreal masala
2 tbsp tomato purée
1 tbsp Worcester sauce
Freshly chopped coriander
Salt & pepper for seasoning
Method:
1. In a pot, heat the oil. Sauté the onions until translucent. Add the tomatoes and cook on low flame until really soft and like a paste.
2. Add the cafreal masala and stir well.
3. Stir in the purée and mix well. Add the Worcester sauce. Season well. It should be a thick gravy.
4. Once it boils add the meatballs and simmer on low flame so the flavours get infused. Add water if required.
5. Cook until a rich consistency is achieved , season and add chopped coriander.
Meatballs
Ingredients:
1/2 kg minced chicken
1/4 kg minced pork
1 finely chopped shallot
1 tbsp butter
1 tbsp ginger/garlic paste
1 green chilli (optional)
1 tsp garam masala powder
Pinch of grated nutmeg
1 - 2 tbsp lime juice
Finely chopped coriander
1 egg
Salt & pepper for seasoning
2 tbsp fine breadcrumbs
Directions:
1. Melt butter in a pan and fry the shallots. Add the ginger/garlic paste and sauté.
2. Mix in garam masala, nutmeg, white pepper & breadcrumbs. Season well.
3. In a bowl add the mince and egg. Mix in breadcrumb mixture.
4. Form meatballs approximately an inch or so in size.
5. Refrigerate or freeze until required.
6. Shallow fry in a pan before using in a curry.
Curry
Ingredients:
1-2 tbsp oil
1 chopped large onion
1 vine tomato chopped
2-3 tbsp cafreal masala
2 tbsp tomato purée
1 tbsp Worcester sauce
Freshly chopped coriander
Salt & pepper for seasoning
Method:
1. In a pot, heat the oil. Sauté the onions until translucent. Add the tomatoes and cook on low flame until really soft and like a paste.
2. Add the cafreal masala and stir well.
3. Stir in the purée and mix well. Add the Worcester sauce. Season well. It should be a thick gravy.
4. Once it boils add the meatballs and simmer on low flame so the flavours get infused. Add water if required.
5. Cook until a rich consistency is achieved , season and add chopped coriander.