Granny's Malaysian Meatball Curry

Servings: 4

1 1/4 lbs ground beef

· 3 tablespoons breadcrumbs

· 1 large egg, lightly beaten

· 2 tablespoons finely chopped spring onions

· 2 -3 tablespoons finely chopped cilantro

· salt and pepper

· 2 onions, peeled and roughly chopped

· 5 cloves garlic, peeled and roughly chopped

· 3/4 inch fresh ginger, peeled and roughly sliced

· 2 1/2 tablespoons malaysian curry powder

· 1/2-1 teaspoon hot ground pure chile powder (or more or less to taste)

· 1/4 teaspoon ground cloves

· 3 tablespoons vegetable oil

· 1 star anise

· 8 fresh curry leaves

· 1 cup coconut milk, mixed with

· 1 cup water

· 1 large potato, peeled and cut into medium-sized cubes

· 2 -3 tablespoons tomato paste

· Salt - Kitchen Dictionary - Food.com



Directions:

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.