Anyone who knows me can tell you my love for Italian food, from the Charcuterie of aged salami, prosciutto and sausages to the fresh pastas and cheeses such as buffalo mozzarella, ricotta and Parmigiano Reggiano. Although this is “My love,” there is another side of me that loves Curry “Soul Food” from Asia and the West Indies that dances in your mouth with every bite. Like many other cuisines Curry is made slightly different from culture to culture. Some add as little as five spices and some add more than twenty different spices to create an aroma that you can never forget. This recipe I wanted to use one of the Italian techniques for making meatballs with the taste of Islands.
1 teaspoon of whole dry cloves
1 teaspoon of dry whole peppercorns
2 Tablespoons of Dry whole cumin seeds
1 Stick of Dry cinnamon bark
2 teaspoons of coriander seeds
3 whole dry bay leaves
6 small dry red chilies
2 teaspoons of anise seeds
2 Tablespoons of ground Turmeric
1 small red onion
3 scotch bonnet peppers (or Serrano or Jalapeño)
5 cloves of garlic
2 Tablespoons of ruff chopped fresh ginger
3 Tablespoon of Canola or Corn oil
¼ Cup of cold water
6 oz of Tomato Paste
2 Medium Plum Tomatoes
2 Tablespoons of melted butter
¾ Cup of Heavy Cream
Kosher Salt and Fresh Black Pepper to taste
1 ½ Pound of Ground Beef
16 oz Coconut Milk
1 Large Egg (beaten)
½ of a Portuguese or Keiser roll (about a Cup and ½ Chopped)
1 Cup of Ruff Chopped fresh mint
2 Tablespoons fresh chopped ginger
Kosher salt and Fresh ground pepper to taste
4 Tablespoons of Red Curry Paste
1 Tablespoon of Dijon Mustard
1. Make the Curry Paste First: Place all the dry spices for the curry paste except for the turmeric in a sauté pan. Heat spices with a low flame and toast until they start to get slightly dark and you can smell the aroma. When done, take out of pan and set aside. Allow to cool.
2. Pre-heat oven to 350
3. Place onion, garlic, 2 Tablespoon of ginger and scotch bonnet peppers and water in a blender and pulse until fully incorporated. Set aside
4. Place dry spice in a mortar or a spice grinder and grind until you have a powder.
5. Heat the 3 Tablespoons of oil in a sauté pan and add onion mixture. Cook for about five minutes then add tomato paste and cook until paste starts to become dark. Add spice mix, salt , pepper and Turmeric and fresh tomatoes and stir. Cook until fresh tomatoes break down and fully incorporated.
6. When paste is done, place in blender and blend until fully incorporated. Set aside
7. With your hands tear the roll into bite size pieces. Place in a bowl and cover with coconut milk. Set aside
8. Place ground beef in a medium bowl. Using your fist, knead meat. Keep folding meat and kneading for about 3 minutes. Add blended egg, salt, , mustard, curry paste and knead again for another five minutes.
9. Squeeze bread of most of the coconut milk and strain coconut milk and reserve. Add bread, Mint and ginger to meat and blend thoroughly.
10. Form small meatballs one at a time in your palm and roll. Place on a baking sheet until all the meat has been rolled.
11. Place meatballs in oven and cook for about 10 minutes.
12. While meatballs are in the oven. Add two Cups of Curry paste, reserved Coconut Milk and cream to a sauté pan. Stir and heat to a boil. Reduce and add meatballs to sauce and cover for about 5 minutes.
13. Serve with your favorite rice or potatoes.
Cooking notes: Kneading ground beef for burgers, meatballs or Kabobs is very important step to help soften meat. If your paste is too thick you can add some stock or more coconut milk to thin out.
Enjoy this recipe!
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