Spicy Curried Dumplings Recipe
Ingredients
| Meat | 1/2 Kilogram, minced (For the dumplings:) | |
| Chilli powder | 1 Teaspoon (For the dumplings:) | |
| 2 dsp coriander powder | ||
| Turmeric powder | 1/2 Teaspoon (For the dumplings:) | |
| Pepper powder | 1/4 Teaspoon (For the dumplings:) | |
| Cumin seeds | 1/4 Teaspoon (For the dumplings:) | |
| Cinnamon | 2 inch (For the dumplings:) | |
| 2 cardamom pods | ||
| Aniseed | 1/2 Teaspoon (For the dumplings:) | |
| 2 dsp button onions, finely chopped | ||
| 1/2 dsp green chillies, chopped | ||
| 1/2 dsp ginger, chopped | ||
| 1/2 dsp garlic, chopped | ||
| Salt | To Taste (For the dumplings:) | |
| 1/4 cup refined vegetable oil | ||
| Onion | 1/4 Cup (16 tbs), sliced (For the gravy:) | |
| Garlic | 1/4 Teaspoon, sliced (For the gravy:) | |
| 1 tsp ginger, julliened | ||
| Green chillies | 4 (For the gravy:) | |
| 2 cups thin coconut milk | ||
| 1 dsp vinegar | ||
| Salt | To Taste (For the gravy:) | |
| A few curry leaves | ||
| Thick coconut milk | 1/2 Cup (16 tbs) (For the gravy:) | |
Directions
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.
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.
Chef
