Servings: people
Meatballs in Curry with Spicy Rice
A delicious dish where a good amount of curry is roasted thoroughly with onions and apples, the sauce is enriched with sweet and sour elements like chutney, and a bit of crunch and freshness is added with peanuts and mango, making it a fantastic dish.
Ingredients
Meatballs
- 400 gram Minced veal and pork
- 1 pcs. Onion Finely grated
- 6 gram Curry Preferably good and strong
- 2 pcs. Egg
- 20 gram Oatmeal
- 103 gram Milk
- 300 gram Broth Chicken stock or other broth
Curry Sauce
- 2 pcs. Onion
- 3 pcs. Apples Diced
- 6 gram Curry Preferably good and strong
- 18 gram Tamari
- 15 gram Lemon Juice
- 36 gram Mango Chutney Good quality
Serving
- 180 gram Rice Basmati
- 400 gram Water
- Spices Mixed spices, e.g. 1 cinnamon stick, 3 whole cardamom pods, and 4 cloves
- Coarse salt
- Pepper From the grinder
- Mango Fresh and diced. For topping
- Peanuts 1 handful. For topping
Instructions
Meatballs
- Peel and finely grate the onion for the meatballs, and mix it with the meat, curry, salt, and pepper.
- Add eggs and oats while stirring.
- Adjust the mixture to the appropriate consistency with milk, and let it rest for 30 minutes in the refrigerator.
- Heat the broth in a pot, and form balls from the mixture using a spoon.
- Dip the spoon in the broth for each ball – this prevents the mixture from sticking. Let the meatballs simmer just below boiling point for about 5-7 minutes.
- Take the meatballs out into a bowl, and strain the broth through a sieve into a pot.
- Boil it down a bit.
Curry Sauce
- Peel the onion for the curry sauce, dice it finely, and roast it in a pot along with the diced apples.
- Add curry, and roast well.
- Add the reduced broth, and bring to a boil.
- Add cream, and let simmer for 5-8 minutes.
- Season with tamari, lemon juice, mango chutney, salt, and pepper.
- Add the meatballs, and heat through.
- The sauce should taste intense and be sour, sweet, and slightly spicy.
Serving
- Bring lightly salted water to a boil with the spices, and add the rice.
- Let it simmer for 10 minutes.
- Turn off the heat, and let it pull for an additional 7-8 minutes.
- Serve in deep plates with the spicy rice, and top with fresh mango and peanuts.