Ma’s Meat Balls & Masala Rice
Have been having an orgy of eating since my Mum came to KL and am making all our favourite recipes which I got from her in the first place. Meat balls and Masala Rice were one of our favourites and as children we had a great time picking out the meat balls, one by one until only the gravy and potatoes remained. My girls did the same, so I always made extra. Meat balls are a great combination with kichdi or with Masala Rice. When I’m lazy it’s kichdi and when I’m energetic it’s Masala Rice!
¾ kg mince, wash, drain & keep aside
Grind 3 green chillies; 1 ‘ ginger; 1 onion; 6 flakes garlic; few coriander leaves; 2 small pieces cinnamon; 2 cloves; ¼ tsp haldi; salt to taste. Mix with the mince. Keep aside.
Grind 8 red chillies; 10 pepper corns; 1 tsp jeera; 3 tsp coriander seeds; 1’ ginger; 2 flakes garlic; ¼ tsp haldi; 1” cinnamon; 2 cloves; 3 pinch mustard. Keep red masala ready for use.
Grind ¼ coconut and keep aside.
3 sliced onions; a few coriander leaves; juice of ½ a lime.
Fry coriander leaves and sliced onions golden brown. Add the red masala and fry well. Then add the ground coconut and 1 mug water to make a thick gravy. Cover and bring to the boil. Now roll the mince into small balls and drop them one by one into the gravy. Cover and keep on fire till done. Can also add peeled and cubed potatoes. Before removing add juice of one lime and salt to taste.
NB: Once the meat balls are added, do not use a spoon to stir the curry as the balls may break. Gently shake the dish from side to side to ensure even cooking.