Curry Soup With Meatballs

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A hearty soup which is perfect for warming up on those upcoming cold nights. 1 cup canned coconut milk may be substituted for the desiccated coconut. just skip steps 8 and 9 and add the coconut milk as directed in step 10.

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Steps

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Mix together the meatball ingredients.

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Form into small balls about the size of a walnut.

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Heat wok and add peanut oil.

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When hot , fry the meatballs until browned all over.

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Remove with a slotted spoon and drain on kitchen paper.

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Carefully drain all but 1 teaspoon of oil , removing any black bits that may be leftover in the pan.

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Fry the garam masala and turmeric for the broth for 30 seconds.

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Add onion , curry leaves and garlic.

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Cook for 3 minutes.

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Meanwhile , strain coconut in a sieve over a bowl , pressing out as much liquid as possible.

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Reserve the liquid coconut milk.

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Discard the pulp.

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Add soaking water to the wok and simmer for 5 minutes.

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Adjust seasoning.

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Strain soup and return to wok.

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Add meatballs and simmer a further 5 minutes.

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Serve hot.

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Ingredients

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peanut oil, lean ground beef, garlic clove, onion, salt, ground black pepper, curry powder, ground cinnamon, ground cloves, breadcrumbs, egg, garam masala, turmeric, curry leaf, desiccated coconut, water