With mint from our garden and coriander leaves on sale at the supermarket, an ideal way to utilize these herbs is to make green curry. The green spice paste is similar to the one used in pork baffado. This paste is so versatile and can be cooked with beef, chicken and meatballs.
Use your choice of meat for the mince. Wash meat first, pat dry and then grind into mince. To prepare the meatballs, bread slices soaked in milk including a couple of tablespoons of the ground green paste, vinegar and salt are combined with the mince before shaping them into balls. They are cooked in a fragrant gravy with potatoes and tamarind water. The meatballs were light and tasty with the addition of bread and ground paste. This dish is delicious with a perfect balance of spice and sour. It can be served with rice or enjoyed with some crusty bread.
Children enjoy meatballs and they will definitely relish this curry. Cut down on the green chillies when cooking for the young ones. No need of adding egg or separately frying the meatballs in oil first and then cooking in the gravy. My mother taught me how to cook them in the pan. The trick is to let them cook in less moisture with the pan covered until they firm up (picture below). They never break apart and hold their shape throughout the cooking process. Follow my recipe to the tee and you will have perfect meatballs all the time.
Use your choice of meat for the mince. Wash meat first, pat dry and then grind into mince. To prepare the meatballs, bread slices soaked in milk including a couple of tablespoons of the ground green paste, vinegar and salt are combined with the mince before shaping them into balls. They are cooked in a fragrant gravy with potatoes and tamarind water. The meatballs were light and tasty with the addition of bread and ground paste. This dish is delicious with a perfect balance of spice and sour. It can be served with rice or enjoyed with some crusty bread.
Children enjoy meatballs and they will definitely relish this curry. Cut down on the green chillies when cooking for the young ones. No need of adding egg or separately frying the meatballs in oil first and then cooking in the gravy. My mother taught me how to cook them in the pan. The trick is to let them cook in less moisture with the pan covered until they firm up (picture below). They never break apart and hold their shape throughout the cooking process. Follow my recipe to the tee and you will have perfect meatballs all the time.
Meatballs In Green Curry (Bolinhas De Carne Em Caril Verde)
(Serves 6)
Ingredients:
1/2 kg ground mince (I have used beef)
1 large onion (chopped)
2 green chillies (slit)
1 tomato (chopped)
1 cup tamarind water
1/4 cup water
4 potatoes (quartered)
2 tablespoons vinegar
2 bread slices
1/2 cup milk
1/2 a bouillon cube
a pinch of sugar
2 tablespoons oil
salt
Grind to a paste (with little water)
1 cup coriander leaves
1/4 cup mint leaves
4 long green chillies
8 peppercorns
6 cloves
2 cinnamon sticks (1.5" each)
4 green cardamoms
4 cloves of garlic
1/2" piece of ginger
1 teaspoon cumin seeds
1/2 teaspoon turmeric powder
Method:
Soak bread slices in milk for few seconds and squeeze off the milk. Add the bread to the mince along with two tablespoons of ground paste, vinegar and salt. Shape into balls.
Heat oil in a pan and saute onions till soft. Add tomato and fry till pulpy. One by one add the balls into the pan pouring the water (listed in ingredients) from the side of the pan, not over the meatballs. Do not stir or touch the meatballs. Cover pan with lid and cook on medium heat till meatballs are firm on the outside.
Stir in the paste gently with a silicone flat spoon spatula. Avoid using metal spoons when cooking meatballs to prevent them from breaking. Add tamarind water after passing it through the blender used for grinding along with the potatoes, green chillies, bouillon cube and sugar. Simmer on medium heat till potatoes are tender. Check for seasoning.
Serve meatballs curry with rice or crusty bread.
Note:
(Serves 6)
Ingredients:
1/2 kg ground mince (I have used beef)
1 large onion (chopped)
2 green chillies (slit)
1 tomato (chopped)
1 cup tamarind water
1/4 cup water
4 potatoes (quartered)
2 tablespoons vinegar
2 bread slices
1/2 cup milk
1/2 a bouillon cube
a pinch of sugar
2 tablespoons oil
salt
Grind to a paste (with little water)
1 cup coriander leaves
1/4 cup mint leaves
4 long green chillies
8 peppercorns
6 cloves
2 cinnamon sticks (1.5" each)
4 green cardamoms
4 cloves of garlic
1/2" piece of ginger
1 teaspoon cumin seeds
1/2 teaspoon turmeric powder
Method:
Soak bread slices in milk for few seconds and squeeze off the milk. Add the bread to the mince along with two tablespoons of ground paste, vinegar and salt. Shape into balls.
Heat oil in a pan and saute onions till soft. Add tomato and fry till pulpy. One by one add the balls into the pan pouring the water (listed in ingredients) from the side of the pan, not over the meatballs. Do not stir or touch the meatballs. Cover pan with lid and cook on medium heat till meatballs are firm on the outside.
Stir in the paste gently with a silicone flat spoon spatula. Avoid using metal spoons when cooking meatballs to prevent them from breaking. Add tamarind water after passing it through the blender used for grinding along with the potatoes, green chillies, bouillon cube and sugar. Simmer on medium heat till potatoes are tender. Check for seasoning.
Serve meatballs curry with rice or crusty bread.
Note:
- To prepare meatballs in red curry (pictures below), use the spice paste of Goan Red Chicken Curry.
- To prepare meatballs in coconut curry, use the spice paste of Chicken Coconut Curry.
- Follow the same procedure for the above two while preparing meatballs and the curry as indicated in this recipe.
