I like to lightly fry my (meatball) frikadelle before hand and drain them on a paper towel, before I add them to the curry. This prevents the frikadelle from breaking up while it is cooking in the gravy.
This dish is best served with creamy mashed potato and rice
1 dozen lightly fried frikadelle.
2 tbsp. tomato paste.
1 onion, finely chopped.
1 tsp garlic and ginger paste.
2 green chillies chopped.
Few fresh curry leaves.
Chopped dhania for garnish.
1 tsp Bombay delight masala.
1 tsp Chowan’s masala.
1 tsp Kashmiri masala.
1 tsp Mixed masala.
¼ tsp turmeric powder.
½ tsp dhania powder.
½ tsp jeera powder
1 tsp garam masala.
Salt to taste.
Heat some oil in a pot.
Add the onions and chillies and sauté till transparent.
Add the ginger and garlic paste and mix well.
Add the spices, except the garam masala, mix well.
Add the curry leave and a cup of water.
Mix well and allow the mixture to come to a boil.
Add the tomato paste and salt and mix.
Add the frikadelle, cover pot and allow to cook.
Every couple of minutes take a spoon and scoop the gravy over the meat balls.
Once the gravy is nice and thick, remove from the heat, sprinkle the garam masala over the top and garnish with chopped dhania
Prepared, tried and tested by: Bobby Swanson
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