To make the gravy, in a deep saucepan, heat the oil over a medium–high heat. Add the ground onions and fry for 4–5 minutes. Add the garlic and ginger pastes to the pan and cook for a further 5 minutes. If the contents are sticking to the base of the pan, add a splash of water.
Add the ground coriander, chilli powder and salt to the pan, then cook, stirring, for 2 minutes.
Add 500 ml/17 fl oz/2 cups water to the pan, increase the heat to high and bring to a boil. Add the tomato puree, then stir until the gravy is smooth. Lower the heat to low, then prepare the meatballs.
To make the meatballs, place all the ingredients in a bowl, mix together and knead gently. Divide the mixture and make 20 golf-ball-sized meatballs, 4 cm/1. inches in diameter. Roll each meatball between your hands to make sure there are no open cracks or seams, which will make the ball break up in the gravy.
Once the meatballs are made, increase the heat under the gravy pan to medium. Add the meatballs one at a time. Shake the pan to roll the balls in the gravy. Do not use a spoon to turn the meatballs as they may break. Continue to cook, uncovered, over a low–medium heat for 20–30 minutes. Add the coconut milk to the pan and cook, stirring, for a further 5 minutes.
Before serving, taste to check the seasoning and adjust as necessary. (The only accurate way to assess the seasoning is to taste a meatball with the gravy. I prefer not to season this dish.) To serve, sprinkle the ground garam masala over the curry and mix through. If preferred, garnish with more chopped parsley leaves. Serve with coconut rice.
Anglo Indian Coconut Rice
Wash the basmati rice in several changes of cold running water until the water runs clear, then place it in a bowl and soak for 30 minutes in more fresh cold water.
In a heavy-based frying pan (skillet), heat the oil over a medium-high heat. Add the sliced onions to the pan and fry gently, stirring occasionally, until golden brown and caramelized (see page 11). Using a slotted spoon, remove the fried onions from the pan, leaving as much of the oil in the pan as possible to cook the other ingredients, and place on a plate to drain. Spread the onions across the plate so they crisp as they cool.
Drain the soaked rice and then spread it on paper towels to remove as much excess water as possible.
Put the pan with the oil back over a medium-high heat. Add the cardamom pods, cloves, cassia bark, bay leaf and ground turmeric in quick succession, followed by half the caramelised onions and the rice. Stir to coat the rice with the spice-infused oil. Add the salt, followed by the coconut milk and water. (If you prefer to use all coconut milk, add 600 ml/20 fl oz/2. cups.)
Bring the contents of the pan back to the boil, then lower the heat, cover the pan and leave to simmer. After 15 minutes, check to see whether all the liquid has been absorbed by the rice. If there is any liquid left in the pan, replace the lid, then check again after 5 minutes.
To serve, garnish the rice with the remaining caramelised onions.
To make the gravy, in a deep saucepan, heat the oil over a medium–high heat. Add the ground onions and fry for 4–5 minutes. Add the garlic and ginger pastes to the pan and cook for a further 5 minutes. If the contents are sticking to the base of the pan, add a splash of water.
Add the ground coriander, chilli powder and salt to the pan, then cook, stirring, for 2 minutes.
Add 500 ml/17 fl oz/2 cups water to the pan, increase the heat to high and bring to a boil. Add the tomato puree, then stir until the gravy is smooth. Lower the heat to low, then prepare the meatballs.
To make the meatballs, place all the ingredients in a bowl, mix together and knead gently. Divide the mixture and make 20 golf-ball-sized meatballs, 4 cm/1. inches in diameter. Roll each meatball between your hands to make sure there are no open cracks or seams, which will make the ball break up in the gravy.
Once the meatballs are made, increase the heat under the gravy pan to medium. Add the meatballs one at a time. Shake the pan to roll the balls in the gravy. Do not use a spoon to turn the meatballs as they may break. Continue to cook, uncovered, over a low–medium heat for 20–30 minutes. Add the coconut milk to the pan and cook, stirring, for a further 5 minutes.
Before serving, taste to check the seasoning and adjust as necessary. (The only accurate way to assess the seasoning is to taste a meatball with the gravy. I prefer not to season this dish.) To serve, sprinkle the ground garam masala over the curry and mix through. If preferred, garnish with more chopped parsley leaves. Serve with coconut rice.
Anglo Indian Coconut Rice
Wash the basmati rice in several changes of cold running water until the water runs clear, then place it in a bowl and soak for 30 minutes in more fresh cold water.
In a heavy-based frying pan (skillet), heat the oil over a medium-high heat. Add the sliced onions to the pan and fry gently, stirring occasionally, until golden brown and caramelized (see page 11). Using a slotted spoon, remove the fried onions from the pan, leaving as much of the oil in the pan as possible to cook the other ingredients, and place on a plate to drain. Spread the onions across the plate so they crisp as they cool.
Drain the soaked rice and then spread it on paper towels to remove as much excess water as possible.
Put the pan with the oil back over a medium-high heat. Add the cardamom pods, cloves, cassia bark, bay leaf and ground turmeric in quick succession, followed by half the caramelised onions and the rice. Stir to coat the rice with the spice-infused oil. Add the salt, followed by the coconut milk and water. (If you prefer to use all coconut milk, add 600 ml/20 fl oz/2. cups.)
Bring the contents of the pan back to the boil, then lower the heat, cover the pan and leave to simmer. After 15 minutes, check to see whether all the liquid has been absorbed by the rice. If there is any liquid left in the pan, replace the lid, then check again after 5 minutes.
To serve, garnish the rice with the remaining caramelised onions.
