Ingredienser
For the meatballs:
- 500 g minced pork
- 1 large onion, finely chopped
- 1 medium egg, beaten
- 2 tbsp milk
- 50 g flour
- 1 tsp salt
For the curry sauce:
- 1 tbsp oil
- 1 onion, finely chopped
- 1 tbsp Madras curry paste
- 1 apple, peeled, cored and finely chopped
- 75 g California raisins
- 25 g flour
- 300 g basmati rice, cooked
Method
Mix all the ingredients for the meatballs together in a large bowl. Bring a large sauté pan of water to the boil. Using damp hands, roll the meat mixture into 20 meatballs. Cook the meatballs (10 at a time) for about 10 minutes and drain on kitchen paper. Save the water used to cook the meatballs to make the curry sauce in the next step.
Heat the oil in a medium saucepan and sauté the onion for 2-3 minutes. Add the curry paste and sauté for a minute. Add the apple and raisins and sauté for another minute.
Stir in the flour and gradually add 600ml of the water the meatballs were cooked in. Simmer the sauce over a low heat for 15 minutes, stirring frequently.
Return the meatballs to the sauté pan, add the sauce and heat through for about 2-3 minutes.
Serve the meatballs and curry sauce with the rice.
Tips
Try serving with noodles instead of rice, or try a spicier curry paste to make the dish more spicier.