Spicy Curried Dumplings
|Minced meat||1⁄2 Kilogram|
|Chili powder||1 Teaspoon|
|Coriander powder||10 Gram (2 Dessertspoons)|
|Turmeric powder||1⁄2 Teaspoon|
|Pepper powder||1⁄4 Teaspoon|
|Cumin seeds||1⁄4 Teaspoon|
|Button onions||10 Gram, finely chopped (2 Dessertspoons)|
|Green chilies||2 1⁄2 Gram, chopped (1/2 Dessertspoons)|
|Ginger||2 1⁄2 Gram, chopped (1/2 Dessertspoons)|
|Garlic||2 1⁄2 Gram, chopped (1/2 Dessertspoons)|
|Refined vegetable oil||1⁄4 Cup (4 tbs)|
|Onion||1⁄4 Cup (4 tbs), sliced|
|Garlic||1⁄4 Teaspoon, sliced|
|Ginger||1 Teaspoon, julienned|
|Green chilies||4 , slit|
|Thin coconut milk||2 Cup (32 tbs)|
|Vinegar||5 Gram (1 Dessertspoons)|
|Curry leaves||4 (Few Leaves Required)|
|Thick coconut milk||1⁄2 Cup (8 tbs)|
1. Wash and clean the minced meat.
2. Grind items 2 to 9 to a fine paste for the masala.
3. Mix together the minced meat, the finely chopped button onions, green chillies, ginger and garlic with 2 tsp of the ground masala and salt and shape into balls.
4. Heat oil and saute the sliced onion, garlic, ginger and green chillies.
5. Add the remaining ground masala and fry well until the oil separates.
6. Add the thin coconut milk, vinegar, salt and curry leaves.
7. When the gravy begins to bubble, gently drop in the prepared meat balls.
8. Continue cooking until the meat is tender and the gravy has reduced in quantity.
9. Add the thick coconut milk, bring the curry to boil and remove from the fire.