Ingredients:
1 kg. minced meat (Half of veal and the other half of pork) · An egg yolk · 2 Fresh onions · 2 bay leaves · 1 tablespoon of flour · 1 spoonful of curry · nutmeg · cumin · coriander · parsley · 2 garlic clove · fried tomato · ½ liter of coconut milk · salt · pepper.
Preparation:
· Season the meat, add the egg yolk and mix well. Mold the meatballs kneading with your hand.
Once the meatballs are made, pour a splash of olive oil into the pot and, while heating, Combined flour passages with a little curry powder, cumin and a pinch of nutmeg above. Fry and remove from heat once they have been golden.
Curry sauce:
· Curry is an elaboration that can be customized to taste adding the spices that most like, as you want to enhance a sweeter taste, more spicy…
· Chop garlic, GRADE THE GENGIBER (If jinger powder is used, the garlic will have to be added once) and brown everything together with a little olive oil.
· Cut the scallion into a julienne and fry with garlic until it is poached. Spoon a small spoonful of curry, Remove well and add cumin and nutmeg to taste. Next, A stab of chopped fresh coriander and another of parsley, To immediately incorporate coconut milk. Mix well.
· Once you start cooking, add a fried tomato soup and stir while rectifying salt and pepper. Thicken, crush and, finally, Add the meatballs to the curry sauce. Remove and cook for some 5 minutes for flavors to integrate.
· A good trick is to serve them with noodles or with boiled white rice, and decorate them with a little sesame and chives.
· And for an exotic and class avocado like this, What if we listened to the wonderful version made by Fleetwood Mac Homework they otis rush?
ANTONIO HERNANDEZ. Chef PATA NEGRA RESTORÁN, Baron of Sant Petrillo, 3. T.963 890 954
