Grannys Malaysian Meatball Curry Food

ANGLO INDIAN MEATBALL CURRY

Steps:

• In a bowl, add the thoroughly washed and drained mutton kheema/minced meat. Add garam masala powder, salt, chopped green chilies and coriander leaves and mix well. Make small balls and keep aside.
• Heat oil in a heavy bottomed vessel. Add curry leaves and chopped onions and saute for 4 mts on low to medium flame. Once the onions turn transparent, add the ginger garlic paste and saute for 3 mts.
• Add red chili powder, coriander powder, cumin powder and turmeric powder. Mix. Add tomato puree and cook on low to medium flame for 7 mts or till the oil separates.
• Add salt to taste and garam masala powder and mix. Add 1 1/2 cups of water and bring to a boil. Allow to simmer for 6-7 mts.
• Drop the minced meat balls carefully, one at a time, into the gravy and allow to cook on medium flame for 3 mts. Reduce flame, place lid and cook for 20 mts.
• Add coconut milk and cook for 2 mts and turn off heat.
• Serve warm with coconut rice.

MASALA MEATBALL CURRY

Steps:

• Place the garlic, chilli, bread and mint in a food processor and pulse until finely chopped. Tip into a bowl and mix with the lamb, egg and seasoning. using damp hands, shape into 16 small meatballs.
• Heat half the vegetable oil in a large non-stick frying pan. Fry the meatballs in batches over a high heat until golden, then set aside.
• Heat the remaining oil in the frying pan, add the onion and cook for 3-4 mins until beginning to soften. Add the curry paste and fry for 1 min, then tip in the tomatoes and stock and bring to a simmer.
• Add the meatballs and simmer for 15 mins until the sauce is thickened. Stir through the spinach until just wilted. Scatter over the reserved mint leaves, and serve with rice and cucumber & mint raita, if you like.

GRANNY'S MALAYSIAN MEATBALL CURRY

Steps:

• 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.
• Grind onion, garlic and ginger to a paste with a stick blender or in a small food processor.
• In a small bowl, combine Malaysian curry powder, chili powder, ground cloves and a little water, to make a paste.
• Heat the oil over a medium-high flame in a wok, add onion paste, and stir-fry for about 5 minutes.
• 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.
• 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.
• 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.
• Add potato and simmer uncovered for another 15 minutes, stirring occasionally, again adding a little water if necessary.
• Serve with bread, roti chani, roti jala or steamed rice.

MALAYSIAN CURRY POWDER

Steps:

• Place all ingredients in a coffee grinder, and blend.

GRANNY'S MALAYSIAN MEATBALL CURRY

Steps:

• 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.Grind onion, garlic and ginger to a paste with a stick blender or in a small food processor.In a small bowl, combine Malaysian curry powder, chili powder, ground cloves and a little water, to make a paste.
• Heat the oil over a medium-high flame in a wok, add onion paste, and stir-fry for about 5 minutes.
• 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.
• 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.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.
• Add potato and simmer uncovered for another 15 minutes, stirring occasionally, again adding a little water if necessary.
• Serve with bread, roti chani, roti jala or steamed rice.

MALAYSIAN CHICKEN MEATBALLS

Steps:

• In a food processor, combine garlic through lemongrass. Process until smooth. In a large bowl, combine ground chicken, 3/4 of sauce mixture and egg. Mix until well combined. Scoop into meatballs and place on baking sheet lined with foil. Bake meatballs at 350 degrees for 20 minutes or until cooked through. Remove from oven and drizzle with remaining sauce mixture from step one. Garnish with chopped cilantro and grated onion.

MOUTHWATERING MASSAMAN MEATBALLS

Steps:

• Preheat the oven to 450°F. In a medium sauté pan, bring the coconut milk to a boil over medium high heat. Add curry paste and stir to mix well, then keep cooking until it's very thick and pasty. Remove half of this mixture and set it aside in a small bowl-this will be used for the sauce.
• With the remaining half of the curry paste in the pan, add onion and cook for a few minutes over medium heat until the onions are translucent. Remove from heat and let cool slightly.
• In large mixing bowl, combine beef, bread crumbs, egg, brown sugar, fish sauce, tamarind, and sautéed onion/curry paste mixture; combine well. Line a baking sheet with foil and grease it with oil or non-stick spray. Form approx. meatballs using 1 heaping spoonful (approx. 2 tbsp) of the meat mixture for each and place them on the baking sheet.
• Bake for 15 to 20 minutes, until digital instant-read thermometer measures 160˚F (71˚C) when probe is inserted into several meatballs. While meatballs bake, make the Massaman Curry Sauce.
• Return the curry paste you had set aside back into the pan; add the coconut milk, water, sugar and tamarind. Mix well and bring to a boil, and simmer for about 2 minutes. Stir in the peanuts. Taste and add fish sauce to adjust saltiness as needed.
• Serve by pouring the sauce into a serving dish and place cooked meatballs top. Garnish with the julienned red pepper and any extra crushed peanuts if desired.

MEATBALL CURRY

Steps:

• Mix the beef mince, garlic, half of the onion, pepper, garam masala and egg together in a bowl. Using your hands, shape the meat mixture into 24 balls.
• Preheat the grill to hot. Line the bottom of a grill tray with aluminium foil and place the meatballs on the grill tray. (This will allow the fat to drain off into the lined tray, saving on washing up.) Grill the meatballs under a medium heat for 10-15 minutes, turning occasionally, or until nicely browned.
• Heat the rapeseed oil in a frying pan, and add the cumin seeds and the remaining onion. Cook for 4-5 minutes, or until softened, then stir in the ginger.
• Add the chopped tomatoes, tomato purée and turmeric and cook for 10 minutes or until the sauce has thickened.
• Add the cooked meatballs, reduce the heat and simmer for 20 minutes. Add 60-90ml/2-3fl oz water if the curry is a bit dry. Serve with rice.

MALAYSIAN CURRY POWDER

Steps:

• HowToStep
• Place all ingredients in a coffee grinder, and blend.