Meat balls in Koftacurry and Ginger Yoghurt

OUR RECIPES

Meat balls in Koftacurry and Ginger Yoghurt

  • 30 minutes
  • 50 minutes
  • 10 serves

Ingredients

1.5kg meatballs
400g chopped onions
6 cloves of garlic, finely chopped
3 red chillies, finely chopped
3 tablespoons grated ginger
pinch of salt
1 tbsp freshly ground black pepper
6 eggs
handful or parsley, finely chopped

Koftacurry:
500g onions, finely chopped
3 red chillies, finely chopped
8cm ginger, grated
3 tbsp jeera
1 tbsp cinnamon
1 tbsp fennel
6 pieces star anise
2 tbsp paprika
1 tbsp cardamom
3 x 400ml tins of chopped tomatoes
3 x 400ml tins of coconut milk
1 tsp sugar
olive oil

Method

Koftacurry:

Fry onion, chilli, ginger and dried spices in oil.

Add the sugar, salt, crushed tomatoes and coconut milk. Puree the sauce in blender.

Bring to a boil in a saucepan and check the flavor.

Meatballs:

Fry the onion, chilli, ginger and garlic in a pan.

Mix all the ingredients together. Continue to fry until beautifully brown.

Add the meatballs to the sauce (Koftacurry) and simmer for 30 minutes.

Serve with cardamom rice and with ginger yoghurt

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