Chinese Takeaway Style Curry Sauce w Meatballs
This Chinese curry sauce with juicy meatballs makes a great, comforting dinner.
The Chinese takeaway style curry sauce works so well with chicken, minced beef but my personal favourite is these homemade meatballs.
This recipe was handed down to me by my Dad, I remember eating it loads when growing up. that sauce has got a rich, savoury tang to it, and it tastes so comforting and filling that you just don't want dinner to end!
Free printable recipe is available on our site:
Ingredients:
For the meatballs:
▢500 g (1.1 lb) minced beef
▢1 tbsp soy sauce
▢pinch of black pepper
▢1 tsp minced ginger
▢1 clove garlic - peeled and minced
▢2 spring onions (scallions) - finely chopped
▢1 large egg
▢3 tbsp freshly grated breadcrumbs or panko
Chinese Takeaway Style Curry Sauce:
▢1 tbsp sunflower oil
▢1 ½ tsp turmeric
▢½ tsp Chinese 5 spice
▢1 tbsp mild curry powder
▢2 cloves garlic - peeled and minced
▢210 ml (little under a cup) chicken stock
▢210 ml (little under a cup) beef stock
▢210 ml (little under a cup) whole milk
▢1 onion - peeled and cut into large squares
▢1 red bell pepper - chopped into large chunks
▢2 tsp sugar (granulated/caster or light brown)
▢2 tsp Lime juice
▢1 tbsp Cornflour (Cornstarch)
▢2 tbsp Cold water
To Serve:
▢Boiled rice
▢5 soft boiled eggs
▢Fresh coriander
▢Chilli flakes
▢Warm pitta breads
INSTRUCTIONS
1. Add all of the meatball ingredients to a large bowl and mix together until just combined.
2. Form into walnut-sized balls (you should get 20-22).
3. Heat the oil in a large frying pan (skillet).
4. Place the meatballs in the pan and cook on a medium-high heat, turning regularly (turn carefully, using tongs to prevent the meatballs breaking) until browned all over - this should take about 6-8 minutes.
5. Remove the meatballs from the pan and place on a warm plate whilst we make the Chinese takeaway style curry sauce.
6. Add the turmeric, five-spice, curry powder and garlic to the pan with the meatballs, and cook for a further 2-3 minutes, until the spices start to release their fragrance.
7. Add the chicken and beef stocks and milk to the pan.
8. Stir everything together then add the meatballs back into the pan.
9. Bring to the boil, then turn down the heat and simmer for 10 minutes, turning the meatballs occasionally.
10. Add the chunks of onion and red pepper, simmer for a further 5 minutes (you want them to be warmed through, but to still retain their crunch).
11. Stir through half the sugar and half the lime juice, then taste and add more if needed.
12. Stir in the cornflour slurry (1 tbsp of cornflour/cornstarch + 2 tbsp of water). Taste and add additional lime juice or sugar to your taste.
13. Serve the curry with boiled rice (or cauliflower/broccoli rice*) and hard or soft boiled eggs**. Top with fresh coriander and chilli flakes. You could also serve with warm pitta bread if you like.
#CookingShow #Recipe #Fakeaway
Meatballs Curry Recipe | Kofta Curry Recipe | Kheema Balls Curry
Highly Requested Recipe - Easily cook Meatballs Curry with this easy step by step recipe video | Kheema Balls Curry Recipe
► This mouth-watering meatballs curry is easy to prepare and is delicious, curry cooked with meatballs made with meat mince mixture and other ingredients, can be served with rotis, bread or rice
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1 cup = 250 ml; Tbsp. = Tablespoon = 15 ml; tsp. = teaspoon = 5 ml; g = grams
Ingredients:
500g Meat Mince (washed)
2 Tbsp. Breadcrumbs
½ tsp. Black Pepper Powder
2 Garlic Cloves
Plain Flour (for dusting)
1 Cup Onion
½ Tbsp. Ginger / Garlic Paste
1 Green Chilli
½ cup Tomato
1 Tbsp. Tomato Paste
¼ tsp. Turmeric Powder
½ tsp. Red Chilli Powder
1 tsp. Garam Masala [* Garam Masala Recipe: ]
Coriander (for garnishing)
Cooking Oil
Salt to Taste
Serves: 4 -6
Preparation Time: 25 mins
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Meatball Curry | മീറ്റ്ബോൾ കറി
Meatball Curry | മീറ്റ്ബോൾ കറി
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Kerala Garam Masala | കേരളാ ഗരം മസാല
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East Indian Ball Curry | Meatballs in a fragrant gravy | Kravings
This ball curry has some unique ingredients like poppy seeds, peanuts and coconut and meatballs are simmered in it's goodness.
How to make Fugiyas -
Here are the ingredients and steps to make this recipe!
Ingredients
Spice Paste
4 Kashmiri Chillies
1 tsp Cumin seeds
3 tbsps Coriander seeds
1 tbsp Peanuts
1 tsp Mustard seeds
6 Garlic cloves
1 inch Ginger sliced
3 tsps Poppy seeds khus khus
1 tsp Sesame seeds
1/2 cup shredded or grated Coconut
1/2 tsp Turmeric
1 tbsp Gram Flour or Chana ka atta
3/4 cup Water
Meatballs
1 tbsp shredded or grated Coconut and I’m going to process this again
1 tbsp of the prepared Spice Paste
500 gms approx – 1 lb – 10 oz lean ground Beef
Salt to taste
1 tbsp finely minced Garlic
1 tbsp finely minced Ginger
1 tbsp finely minced green Chilli
1/4 cup finely minced Onion
1 Egg
1 tbsp chopped Coriander leaves
1 tbsp chopped Mint leaves
Add a squeeze of Lime juice
For frying
1/2 cup all purpose Flour
1 cup cubed Potatoes
Gravy
5 – 6 Curry leaves
1 cup of diced Onion
1 cup diced Tomato
Rest of Spice Paste
400 ml canned Coconut milk
1.5 cups Water
Salt to taste
2 tbsps Tamarind paste
Garnish
1 tbsp chopped Coriander
1 tbsp chopped Mint leaves
Instructions
Prepare the spice paste by roasting all the spice paste ingredients except the coconut, turmeric and gram flour
Keep aside to cool and then roast the coconut
In a food processor, add the spice paste ingredients including the coconut, turmeric, gram flour and water and make a smooth paste
Reserve all except 1 tbsp of the spice paste, add another tbsp of coconut and grind again
To make the meatballs mix all the meatball ingredients well together and make golf sized balls
Heat some oil and roll the meatballs in the flour and shallow fry
Clean the saute pan, and add fresh oil and cook the potatoes till they are about 3/4 cooked and keep aside
Add the curry leaves followed by the diced onion and allow the onion to get translucent
Add the tomatoes, cover and cook till squishy
Add the spice paste and saute it
Add the coconut milk and mix it in, followed by the water
Add salt to taste and the tamarind paste and bring to the boil
Add the meatballs back in and cook for about 5 mins followed by the potatoes and allow the potatoes to cook as well
Garnish with the coriander and mint leaves
Bookmark the recipe on my blog -
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MUTTON KOFTA CURRY RECIPE | MEATBALL CURRY | KOFTA CURRY BY SPICE EATS
Mutton Kofta Curry Recipe | Meatball Curry | Kofta Curry | Mutton Meatballs | Mutton Meatball Curry Mutton Kofta Curry | Mutton Meatballs in Gravy | Mutton Kofta Gravy Recipe | Mutton Kofta Recipe Mutton Meatball Recipe | Kofta curry | Meatball curry
Ingredients for Mutton Kofta Curry:
- Minced Meat (Mutton Keema)- 250 gms (Makes around 12-13 koftas/meatballs)
For Koftas/Meatballs :
- Minced Meat- 250 gms
- Salt- 1/2 tsp
- Pepper Powder- 1/2 tsp
- Onion chopped- 2 tbsp
- Green Chillies chopped- 2
- Garlic, sliced- 3 cloves (1 tsp)
- Coriander Leaves, chopped- 2 tbsp
- Breadcrumbs- 1/2 cup (US cup measure)
- Whisked Egg- 1 small egg
- Red Chilli Flakes- 1 tsp
- Oil- 1 tbsp
For the Gravy:
- Whole Spices:
- Green Cardamom- 3
- Cloves- 3
- Cinnamon- 2
- Bay Leaf- 2
Fried Onion Paste:
- Fried Onions- 2 medium (120 gms onion)
- Curd/Yogurt- 2 tbsp
Spice Powders:
- Turmeric Powder- 1/4 tsp
- Red Chilli Powder- 1 tsp
- Coriander Powder- 2 tsp
- Cumin Powder- 1 tsp
- Garam Masala Powder- 1/2 tsp
Other Ingredients:
- Ginger Garlic Paste- 2 tsp
- Cashew Paste- 6 cashews
- Tomato Purée- 4 tbsp
- Salt for seasoning- 1/2 tsp
- Oil- 3 tbsp
- Coriander leaves chopped, for garnish-2 tbsp
Preparation:
- Take a grinder/mixer, add the minced meat and all ingredients for the koftas other than breadcrumbs, whisked egg and red chilli flakes. Now grind everything into a smooth mixture. Remove to a bowl and then add the breadcrumbs, whisked egg and red chilli flakes. Mix well with a spatula and knead with hand.
- Now, grease your palm and take out small portions to form the meatballs/koftas. Roll it in your palms to make smooth & round in shape.
- Arrange them side by side on a plate and keep in freezer for around 30 mins.
- For Fried Onion paste, slice the onions and then fry till golden. Remove and blend into a smooth paste by adding 2 tbsp curd/yogurt.
- Also make cashew paste of 6 cashews. First grind into a powder and then add water to make a smooth paste.
- You can use readymade tomato purée and if not available, also blend 2 small red tomatoes into a purée.
- Chop coriander leaves for garnish and set aside.
Process:
- Take a pan and heat oil for shallow frying the meatballs(koftas).
- Add the meatballs side by side to not crowd the pan and fry them for 6-7 mins on medium heat (reduce to low heat few times) till uniformly brown. Fry in batches.
- For the gravy, heat oil in a wok/kadai and add the whole spices. Once it splutters, add the ginger garlic paste and fry on low heat for 2 mins.
- Now add the brown onion paste, mix and fry on low heat for 2 mins. Add the tomato purée, mix and fry on low heat for another 2 mins.
- Add all spice powders other than Garam masala powder and 1/2 tsp (or to taste) salt, give a mix and cook on low heat for 2-3 mins till oil separates.
- Now add 250 ml water, Garam masala powder, mix and cook on low heat for 2-3 mins till oil separates.
- Add the fried koftas(meatballs), mix and cover & cook on low heat for 10 mins. Remove the lid, add the cashew paste, mix and again cover & cook for 5 mins till oil separates and the meatballs are cooked.
- Garnish with chopped coriander leaves.
#muttonkoftacurry #muttonmeatballcurry #muttonmeatballs #muttonkofta #meatballsrecipe #koftacurry #spiceeats #spiceeatsrecipes #spiceeatsmutton
ANGLO-INDIAN MEAT BALL CURRY, MEAT BALL CURRY, BEEF BALL CURRY, BAD WORD CURRY, BALL CURRY WITH BEEF
ANGLO-INDIAN MEAT BALL CURRY / BAD WORD CURRY
Ingredients; For the Curry
2 large onions chopped
2 teaspoons chillie powder 1 ½ teaspoons coriander powder3 teaspoons ginger garlic paste 3 big tomatoes pureed½ cup ground coconut paste 1 teaspoon spice powder or garam masala Salt to taste 3 tablespoons oil1 teaspoon coriander leaves chopped finely for garnishing½ teaspoon turmeric powder Ingredients for the Meat Balls (Koftas)½ kg fine beef mince or lamb / mutton mince ½ teaspoon spice powder3 green chilies chopped A small bunch of coriander leaves chopped finelySalt to taste ½ teaspoon turmeric powder
1. Heat oil in a large pan and fry the onions till golden brown. Add the ginger garlic paste and and fry for some time. Make a paste of the chillie powder, coriander powder, spice powder or garam masala powder, turmeric powder and salt and add to the onions. Fry for a few minutes.
2. Next add the tomato and coconut paste and some chopped coriander leaves and fry till the oil separates from the mixture. Add a little water and bring to boil.
3. Meanwhile get the meat balls ready. Mix the spice powder, salt, chopped green chilies, turmeric powder and coriander leaves with the mince and form into small balls.
4. When the curry is boiling slowly drop in the mince balls carefully one by one. Simmer on slow heat for 20 minutes till the balls are cooked and the gravy is not too thick.
5. Serve hot with Coconut Rice and Devil Chutney.
#meatballcurry #beefballs #meatballs #angloindianfood #easyrecipes #angloindianrecipes #easyangloindianrecipes #simpleangloindianrecipes #ballcurry
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My name is Bridget White-Kumar. I am a Cookery Book Author and Independent Food Consultant and Trainer in Colonial Anglo-Indian Cuisine at Bangalore, India. My area of expertise is in Colonial Anglo-Indian Food and I have gone through a lot of effort in reviving the old forgotten dishes of the Colonial British Raj Era.
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