Gather all ingredients and measure them.
Mix salt and minced pork well in a bowl – preferably using an electric mixer with dough hooks.
Add the remaining ingredients.
Mix well until you have a uniform minced meat mixture.
Let the mixture rest in the fridge for 15-30 minutes.
Coarsely chop onions and apples.
Sauté them in a pot over medium-high heat with a little oil until the onions are golden.
Add curry powder, stir and let it fry for 1 min.
Add butter and let it melt.
Add flour, stir and ensure the flour is cooked through without burning.
Add the milk, stir and wait until it bubbles slightly.
Add half of the water and bouillon and stir – the rest of the water is for adjusting the thickness of the sauce.
Season the sauce with salt and pepper.
Let it simmer for 10 minutes over medium heat.
Form the minced meat into balls about the size of table tennis balls and place them in the sauce – dip the spoon in water to make it easier to shape the meatballs.
Cook them covered for about 8 minutes over medium heat.
Our rule for basmati rice is as follows:
Use 2 parts water to 1 part rice. We typically use a coffee mug to measure. 1 mug is enough for 2.5 people. Add a pinch of salt (1/2 tsp) and cook for 12 minutes.
Turn off the heat and let it sit covered with a cloth for 12 minutes.
Serve with chutney.
