Frikkadel Curry
Course: MainCuisine: Cape MalayThis sensational curry ticks all the boxes — the slow cooking allows for a taste explosion when you take the first bite into the succulent and spicy delight of a simple frikkadel transformed into the star of the curry show.
Ingredients
- Frikkadels
800 g steak mince
2 eggs
6 – 8 cloves of garlic, finely chopped
salt to taste
5 ml (1 t) black pepper
5 ml (1 t) turmeric
5 ml (1 t) roasted masala
5 ml (1 t) crushed chilli flakes
5 ml (1 t) chilli powder
125 ml (1/2 C) roughly chopped fresh coriander
Oil for frying
- Curry sauce
60 ml (1/4 C) oil
2 onions, grated
3 cardamom pods
1 star anise
5 ml (1 t) turmeric
45 ml (3 T) roasted masala
10 ml (2 t) chilli powder
5 ml (1 t) paprika
salt to taste
6 tomatoes, peeled and grated
10 ml (2 t) grated fresh ginger
30 ml (2 T) finely chopped garlic
Fresh coriander for garnishing
Directions
- Frikkadels
- Mix all the ingredients, except the oil, together in a bowl.
- Make small balls from the mixture.
- Heat the oil in a large pan and shallow-fry until lightly browned on all sides. Set aside and cover.
- Curry sauce
- Heat the oil in a large pot on medium heat, then add the onions, cardamom pods and star anise and fry until the onions are golden.
- Add all the spices and salt and braise for 5 minutes.
- Add the tomatoes, ginger and garlic and simmer on low heat for 20 – 30 minutes. Turn up the heat to medium again and add the frikkadels and 250 ml (1 C) hot water and simmer for 30 minutes.
- Garnish with fresh coriander and serve with basmati rice or roti.
