1. For the meatballs, place all the dried spices in a frying pan and dry-roast over a medium to high heat until fragrant. Blend them in a spice mill or crush with a mortar and pestle.
2. Stir the spice mixture, onion, garlic, mince, tomato purée and salt together. Form into small balls then place in the fridge.
3. For the sauce, put all the ingredients (including the coriander stalks but holding back half the coriander leaves) into a saucepan and simmer gently for 15 minutes. Pour into a blender and blend until smooth, then pass through a fine sieve.
4. Heat the vegetable oil in a frying pan over a moderate heat, then fry the meatballs in batches for 10-15 minutes. When well coloured and cooked through, remove them from the pan and lay them on paper towels. Scatter with the remaining coriander and serve with cocktail sticks and the dipping sauce.
|Table Salt||½ Tsp|
|Clove Garlic Peeled And Crushed||1|
|Medium Onion Peeled And Finely Chopped||1|
|Black Mustard Seeds||½tsp|
|Bunch Coriander, Leaves And Stalks Chopped Separately (about 2tbsp Of Each)||½|
|Tin Coconut Milk||1 X 400ml|
|Fresh Root Ginger, Peeled And Chopped||80g|
|Red Chilli Deseeded And Finely Sliced||1|
Chutneys are an amazingly varied array of sweet, tangy or hot condiments. They originally hailed from India as a type of preserve as an alternative to the subcontinent’s scarcity of sugar. Today, ... keep reading
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