Australian Meatball Curry

A good curry.

Ingredients

    Meatballs

    • 600 g minced pork

    • 1 onion grated

    • 1 medium free-range eggs lightly beaten

    • 50 g fresh white breadcrumbs

    • 1 long red chilli deseeded and finely chopped

    • 2 tsp root ginger freshly grated

    • 1 tsp garam masala

    • 2 tbsp fresh coriander freshly chopped

    • 1 tbsp oil

    Curry Sauce

    • 3 tbsp massaman curry paste

    • 2 tsp root ginger freshly grated

    • 4 tomatoes roughly chopped

    • 200 ml coconut milk

    • 200 ml chicken stock

    • 1 tbsp lemon juice

    • 2 tsp brown sugar

    • chopped cashew nuts to garnish

    • fresh coriander to garnish

Directions

  • Preheat the oven to 220℃ (200℃ fan) mark 7. Put all the meatball ingredients except the oil into a large mixing bowl. Season and mix well. Wet your hands with cold water and shape the mixture into golf-ball sized pieces - you should get around 26. Put into a large roasting tin, drizzle with the oil and toss gently to coat. Cook in the oven for 15 minutes until golden.

  • Meanwhile, make the sauce. Heat a large frying pan over a medium heat. Add curry paste and ginger and cook, stirring for 1 minute. Add tomatoes and cook for 2-3 minutes. Pour over coconut milk and stock. bring to the boil then simmer for 5 minutes.

  • Add meatballs to the sauce and stir in lemon juice and sugar. Garnish with the cashew nuts and coriander and serve with steamed rice.