Best 3 Grannys Malaysian Meatball Curry Recipes
Granny's Malaysian Meatball Curry is a classic dish that has been enjoyed for generations. Originating from the vibrant streets of Malaysia, this mouthwatering curry is a harmonious blend of aromatic spices, succulent meatballs, and a rich, flavorful sauce. While the exact origins of the dish are shrouded in the mists of time, one thing is for certain: Granny's Malaysian Meatball Curry is a culinary masterpiece that has captured the hearts and taste buds of food lovers around the world.
Check out the recipes below so you can choose the best recipe for yourself!
MEATBALL CURRY
Provided by Aarti Sequeira
Time 40m
Yield 4 servings
Number Of Ingredients 19
Steps:
- For the meatballs: In a large bowl, mix the ground beef, chile, ginger, cilantro and 1 teaspoon salt together using your hands until just combined. (Don't mix any more than this or you'll end up with tough meatballs!) Make 16 balls like this: divide the mixture in half, and then in half again. Take each quarter and divide it into 4 small portions. Roll each portion between your palms until smooth. Set aside and repeat for all 16 meatballs
- For the curry: In a large skillet over medium-high heat, warm the coconut oil until nearly smoking. Add the mustard seeds, covering the pan with a lid so you don't get popping seeds all over you.
- When the spluttering subsides, add the shallots, garlic and ginger and cook until golden brown. Then add the ground coriander, cumin and cayenne pepper. Stir, and cook 30 seconds. Add the tomatoes and cook until they soften, about 5 minutes.
- Add the coconut milk, 1/2 cup of water, 1/2 teaspoon salt and bring to boil. Turn down to a simmer and add the meatballs. Simmer until the meatballs are cooked through, 15 to 20 minutes.
- To finish, add the cilantro and lime juice. Shake the pan gently to mix them in, and then taste for seasoning. Serve over rice, with Indian bread (naan or chapati) or over spaghetti!
GRANNY'S MALAYSIAN MEATBALL CURRY
A very tasty meatball curry which my family enjoyed. I really like how you don't need to brown the meatballs before adding them to the gravy - so quick and easy. You can use store-bought Malaysian Curry Powder, or make your own (which is more fun to do if you have the time). I served this with rice and stir-fried vegetables.
Provided by Daydream
Categories Curries
Time 55m
Yield 4 serving(s)
Number Of Ingredients 20
Steps:
- Prepare all ingredients before commencing to cook.
- In a medium-large bowl, combine the beef, breadcrumbs, egg, chopped spring onion and cilantro, with salt and pepper to taste, and place to one side.
- Grind onion, garlic and ginger to a paste with a stick blender or in a small food processor.
- In a small bowl, combine Malaysian curry powder, chili powder, ground cloves and a little water, to make a paste.
- Heat the oil over a medium-high flame in a wok, add onion paste, and stir-fry for about 5 minutes.
- Add the curry paste, star anise, cloves, curry leaves, reduce heat to medium, and stir fry until quite toasted and the oil starts to ooze out: this can take 5 - 10 minutes, but be careful not to burn.
- Add coconut milk and bring slowly to the boil.
- While curry liquid is boiling start making and dropping in bite sized meatballs - stop occasionally and stir gently.
- When all meatballs have been added, add tomato paste and salt to taste.
- Simmer, covered, on medium heat for 10 minutes, adding a little extra water as necessary.
- Add potato and simmer uncovered for another 15 minutes, stirring occasionally, again adding a little water if necessary.
- Serve with bread, roti chani, roti jala or steamed rice.
MALAYSIAN CURRY POWDER
A beautifully aromatic curry powder which I use in Granny's Malaysian Meatball Curry (posted separately).
Provided by Daydream
Categories Malaysian
Time 10m
Yield 1/4 cup
Number Of Ingredients 9
Steps:
- Place all ingredients in a coffee grinder, and blend.
Tips:
- Prep the Meatballs: For flavorful meatballs, use a combination of ground beef and pork. Season them generously with garlic, ginger, shallots, and aromatic spices like cumin, coriander, and turmeric. Don't overwork the meat mixture, as this can result in tough meatballs.
- Simmer the Curry: The curry sauce is the heart of this dish. Use a good quality curry paste or powder as the base and add fresh aromatics like lemongrass, galangal, and kaffir lime leaves for an authentic touch. Simmer the curry for at least 30 minutes to allow the flavors to meld and deepen.
- Balance the Flavors: Malaysian curry is known for its complex and harmonious flavors. Ensure there's a balance of sweet, sour, salty, and spicy elements. Use palm sugar or coconut milk for sweetness, tamarind or lime juice for sourness, fish sauce or shrimp paste for saltiness, and chili peppers or curry powder for spiciness.
- Cook in Stages: To avoid overcrowding the pot and ensure even cooking, cook the meatballs and potatoes separately before adding them to the curry sauce. This will prevent the meatballs from breaking apart and the potatoes from becoming mushy.
- Garnish and Serve: Garnish the curry with fresh herbs like cilantro, basil, or mint, and a squeeze of lime juice to brighten the flavors. Serve with jasmine rice or roti bread for a complete meal.
Conclusion:
Granny's Malaysian Meatball Curry is a delectable dish that showcases the vibrant flavors and aromas of Southeast Asian cuisine. With its tender meatballs, aromatic curry sauce, and medley of spices, this dish is sure to tantalize your taste buds. Whether you're a seasoned home cook or a novice in the kitchen, this recipe provides detailed instructions and helpful tips to guide you through the process. So gather your ingredients, fire up your stove, and embark on a culinary journey to Malaysia with this flavorful and satisfying dish.
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