1 bunch coriander, roots, stems very finely chopped. Leaves whole for serving.
Salt and pepper
1 red onion, finely diced
Olive oil
The love this recipe
Combining two of my favourite comfort dishes of all time! In an East-meets-West marriage of wonderful flavours and ingredients, our Curry Madras Mild is combined with rich crushed tomatoes, creamy coconut milk and fresh coriander enveloping golden nuggets of beef mince. Serve with some fluffy rice, loads of fresh coriander leaves and enjoy this simple flavourful dish!
I like to add a chilli into my sauce, however, if you’d rather keep it mild, you can leave it out. This dish can also be easily done with chicken or pork meatballs, or even tofu if you’re vegetarian.
Directions
Place your beef mince, 2 of the crushed garlic cloves, 1/2tbsp madras curry powder and a good pinch of salt and pepper and massage it well to incorporate – it’s important at this stage to work the mince well until it becomes moist and sticky, this ensures the meatballs will stay together when cooking.
Roll your mince out into golf-ball-sized meatballs and set aside. Place a large heavy-based pan on a medium heat with a drizzle of olive oil and when hot, fry the meatballs in batches until they’re nice and brown on all sides – they won’t be cooked through at this stage, this is more about developing flavour and colour. Set them aside on a plate.
Return your pan to the heat with another drizzle of olive oil and add in your onion with a pinch of salt, sauté until soft and slightly brown, about 3 minutes. Add the remaining crushed garlic and madras curry powder, along with the ginger, coriander root and stems, and chilli (if using) and sauté for 1 minute.
Add in your crushed tomatoes, coconut milk, a pinch of salt and bring to a simmer. Leave on the simmer for 10 minutes, then add the meatballs back in along with their resting juices and simmer for a further 15 minutes.
Garnish with the coriander leaves and serve with fluffy rice and enjoy!
