Family Recipes Cookbook

The cookbook I never got around to finishing…

TradeWinds Coconut Meatballs & Curry Rice 07/18/2011

Filed under: Adrienne DeArmas,Main Course,One Dish Meals,Stove Top — dearmasa @ 2:21 PM

Coconut Meatballs & Curry Rice Serves 10-12

MEAT BALLS
4 lbs Ground beef
1 1/3 cup unsweetened grated coconut (sweet is ok too)
6 tbls (90ml) soy sauce
4 eggs
3 tsp salt
3 tsp pepper
3 tsp curry powder
2 tsp sambal oelek ( if unavailable use 1 tsp thai red curry paste)

GRAVY
1 beer (un-chilled)
1/2 (125ml) cup water
2 tbls Gravy mix (1 sachet)
¼ cup butter Pre heat oven to 400f/200c

Fry meatballs in large fry pan in the butter until browned, transfer meatballs to large pyrex in oven, when all meatballs are in the oven, in the same frying pan add gravy mix/water and the beer, cook until thickened slightly, pour over meatballs bake meatballs and gravy until the meatballs have completely cooked.

CURRY RICE
3-1/2 (52ml) tbls olive oil
1 large onion
5 tsp curry
2 tsp sambal oelek (if unavailable use 1 tsp thai red curry paste)
1-1/2 tsp salt
1-1/2 tbls pepper
2 cups rice
4 cups (1 ltr) water

Meanwhile to prepare the rice, chop the onion and sauté. Try not to get them brown but keep them glossy.
Add the spices and rice.
Stir carefully over medium heat, about 3 minutes.
Add the water. Stir once thoroughly and let it simmer over low heat for 20 minutes.
Remove from heat and leave covered until serving.

TO SERVE
Serve molded rice, meatballs and gravy on platters

 

Vegetarian Option:

Take a can of black beans drained and reserve the juice. 1/4 cup shredded coconut (sweet is ok but I used unsweetened)

2 TBSP soy sauce

Maybe some olives maybe a bit of humus

1/4 cup flour( maybe more, check consistency)

1/4 cup bread crumbs

1/2 tsp salt

1 tsp pepper

1 tsp curry powder (I used yellow but use whatever you have)

2 tsp Sambal Olek ( or something spicy)

2 TBSP oil

Add more flour breadcrumbs or oils as neccesary, should be able to make balls that don’t flatten when you set them down. Mine were still a little sticky when I was done. I refrigerated for a few hours to firm them up but you don’t have to, then fry in a pan.

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