Trust the chef

Herbed Coconut Cream Meatball Curry

This is an easy curry to whip up if you have some of the Mother Sauce in your fridge. If you don’t have some of the Mother Sauce, you should make some. It won’t take you more than 10 minutes of work and

Ingredients Quantity Method
Onion 1 large sliced To a medium sized pot that is hot, add the oil immediately followed by the onions. Then add the ginger and garlic. Reduce the heat to medium and cook until the onions are translucent.
Garlic 2 cloves chopped
Ginger 1 teaspoon
Olive Oil 1 tablespoon
The Mother Sauce 8 tablespoons Add the mother sauce, along with cumin, turmeric and coriander powders to the pot and mix really well.
Coriander powder 1 teaspoon
Cumin powder 1 teaspoon
Turmeric powder ½ teaspoon
Coconut cream 400gm tin Add a whole tin of coconut cream and bring the sauce to a boil.
Meatballs 6 golf sized balls Add the meatballs and cover. Cook for about 5 minutes.
Mushrooms 100 g sliced Remove the cover and add sliced mushrooms and cook for another 3 minutes with the lid off.

Notes:

  1. Please salt the curry to taste. Taste all the time and add a little bit of salt at a time. Its better to have it saltless than too salty, because you can’t take the salt out.
  2. Its easy to make meatballs. Look for a recipe, or buy some ready made ones. Please look for a recipe.
  3. You can add some chopped leek with the onions at the start to change the tastes and flavours.
  4. You can add some Tamari sauce before the coconut cream and skip the addition of salt.

For another curry, check out this lamb curry recipe here.

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