Eurasian in PenangEnjoy Malaysian Food!

Granny's Meatball Curry

Granny's Meatball Curry


  • 2 lb mince beef [ground chuck is suitable]
  • 5 tbsp Malaysian meat curry powder
  • 1-2 tbsp chili powder, or to taste
  • 4 tbsp breadcrumbs
  • 2 eggs
  • 4 tbsp shallots, finely chopped [or onions]
  • 3 tbsp finely chopped cilantro
  • salt
  • cup cooking oil
  • 1 can coconut milk, combined with 2 cups of water [Substitute: 3 cups milk]
  • 2 potatoes, cut into 8 each
  • 4 tbsp tomato paste
  • 2 star anise [optional]
  • 6 whole cloves [optional]
  • 8 curry leaves [optional]
  • 3 large onions, sliced
  • 10 cloves garlic
  • 1 inch fresh ginger, sliced

      [Items  in red to be ground or blended] 


  "for foodies all around the world"

        To Prepare :

  • For meatballs - combine mince beef,  breadcrumbs, eggs, finely minced onions, cilantro, salt & pepper to taste, set aside
  • Using a mortar & pestle or blender, grind onion, garlic and ginger into a paste
  • In a small bowl, combine meat curry powder and chili powder, add a few tbsp of water and mix into a thick paste
  • In a wok or pot, heat oil on med-high, add ground paste, stir-fry for 3-4 min
  • Add curry paste, star anise, cloves and curry leaves, reduce heat to med-low, stir-fry until quite toasted and oil starts to ooze from paste - do not burn!
  • Add coconut milk and slowly bring to a boil
  • As the curry is boiling, start making bite-sized meatballs and dropping them in [cautiously], stop occasionally to stir - gently please!
  • When all the meatballs have been added to the curry, allow to boil 5 mins uncovered, then add tomato paste, season with salt and stir gently to mix
  • Cover, reduce heat to a simmer and cook for 10 mins
  • Add potatoes, uncover, simmer 15 mins or until potatoes are cooked, stir occasionally
  • Turn heat off, after a few mins, skim off most of the excess oil floating on top
  • Serve with bread, Roti Canai, Roti Jala or steamed rice

Cook's Note : "This is one of my favorite dishes my Granny used to cook with beef, which she ground using an old-fashioned hand meat-grinder."

Variation : Substitute lamb, turkey or a pork & beef combo. Store packaged fresh 'meatloaf' ground meat is also excellent.




 Copyright 2003-2013 All rights reserved.               | Links | Advertise  | Banners | Terms of Use | Privacy Policy |