----FOR THE MEAT BALLS----
600 gm low fat beef; mince
1/2 teaspoon ground black pepper
1/2 chopped onion
1 green chilli (optional)
1/2 teaspoon mixed spice
1 tablespoon worcestershire sauce
1 tablespoon chopped corriander leaves and mint; leaves (optional)
1 salt to taste
----FOR THE CURRY----
1 large -or-
2 medium onions
1/4 cup oil
1 tablespoon grated ginger
3 garlic pods (crushed)
1 teaspoon chilli powder -and/or-
1 teaspoon (heaped) paprika (depending on hot; or mild)
2 teaspoon ground cummin
1 1/2 teaspoon ground corriander -and/or-
1 teaspoon curry powder
1 salt to taste
1/2 lemon; juice of -or-
2 tablespoon vinegar
1/4 cup coconut milk or yoghurt
Directions: How to Cook Ball Curry
submitted by: thereseM@qimr.edu.au Submitted by Therese Murphy from Brisbane, Australia. The following are recipes with an Indian/Malay background.
Fry sliced onions in oil till evenly brown. Add other ingredients (for the curry) with a little water to make a paste. Stir and leave on medium heat. Continue to add a little water and stir (for 10-15 minutes).Take 1 Tbsp of this mixture and add to the minced beef in a bowl together with the other ingredients (for the meat balls). Mix well by hand and form into balls about 1 1/2 " in diameter. Add 1/2 cup water to saucepan with the gravy and drop the meat balls in gently. Cover pan and simmer for about 20 minutes. Stir once, add lemon juice or vinegar and coconut milk or yoghurt and stir again. Cooked potatoes may also be added at this stage. Serve hot with steamed rice.
RECIPEINTERNET LIST SERVER
RECIPE ARCHIVE - 6 MAY 1996
From the 'RECIPEinternet: Recipes from Around the World' recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
North: Moghul Beef Kheema Curry With Corn (Ma
Chickpea Curry (Corrected)
South: Goanese Fiery Duck Curry In Vindaloo S
Goanese Fiery Duck Curry In Vindaloo Sauce
Kreung Gaeng Masaman (Muslim Curry Paste)
Recent comments and reviews for this recipe:
| Chili Recipe writes:|
Here's a great dish that I put together in 20 minutes.
It's called Chili Tuna Curry and it is as cheap as chips to make and
wickedly tasty as well. I think you're gonna like it!
Chili Tuna Curry Recipe
One Large Onion (peeled and roughly chopped)
1 Inch of fresh ginger (peeled and finely chopped)
1 flat teaspoon of garlic granules (use fresh garlic if you prefer)
1 large green pepper (roughly chopped)
1 large red pepper (roughly chopped)
3 - 6 table spoons olive oil
1 tin of chopped tomatoes (400 gram)
1 tin of tuna in spring water(200 gram) drained
2 table spoons of tomato puree
3 table spoons of dark soy sauce
2 heaped table spoons of Patak madras curry paste
4 - 6 table spoons of vinegar
2 flat table spoons of salt
Fresh groung black pepper
Juice from 1/2 a lemon
2 teaspoons of extra hot chili powder (Use less if you prefer)
Fry the onions until medium to dark brown.
Add garlic and ginger.
Add peppers and stir-fry on high heat for 5 minutes.
Stir in curry paste.
Fork in your Tuna and mix well.
Add tinned tomatoes and tomato puree.
Add salt, pepper, chili powder, vinegar, soy sauce
and lemon juice and stir well.
Reduce heat and simmer for about 10 to 15 minutes once it's boiling.
Dish up on a bed of rice.
This meal serve four good helpings!
I kid you not, this is a very tasty and yet cheap meal.
You'll love - I bet you!
Posted on 20 Apr 2008, 12:12 ET
Add your comment: