I just love Malaysian curry and this one is very versatile. Although I have made this with beef meatballs you can add whatever meat you prefer.
For this meal you will need to either buy or make up your own Malaysian curry powder. I have put the ingredients to make your own and any that you don’t use should be stored in a sealed container until needed again. Like all spices to get the best flavours you should not keep it too long.
INGREDIENTS FOR CURRY POWDER:
- 2 tbls coriander seeds
- 1 tbls cumin seed
- 3/4 tbls fennel seed
- 1/2 tbls chili powder
- 1/2 tsp turmeric
- 1/4 tsp cloves
- 1/4 tsp cinnamon
- 1/4 tsp cardamom
- 1/4 tsp black pepper
Grind all of these ingredients in a grinder.
INGREDIENTS FOR THE CURRY
- 2 tbls cooking oil
- 3 large onions, sliced
- 2 cloves garlic, chopped
- 1½” fresh ginger, sliced
- 5 tbsp Malaysian meat curry powder (see above)
- 1-2 tbs chili powder, or to taste
- 12 small beef meatballs (I used ready made but you can make your own)
- 1 can coconut milk, combined with 2 cups of water
- 2 star anise
- 8 curry leaves
- 2 potatoes, cut into chunks
- 4 tbsp tomato paste
- 3 tbsp finely chopped coriander
- salt and pepper
- Heat the oil in the inner pot over a low heat.
- Add the onions, garlic and ginger. Fry on a low heat until the onions are soft.
- Stir in the Malaysian curry powder and chilli powder. Cook for 2 minutes make sure it doesn’t burn.
- Turn up the heat to medium and add the meatballs. Make sure they are nicely covered by the curry mixture and cook until they brown. You may need to add a little more oil but don’t add too much.
- Remove the meatballs and keep on a plate.
- Add the coconut milk, star anise and curry leaves. Slowly bring to a boil
- When the curry is boiling, start carefully adding the meatballs back into the inner pot, stirring occasionally.
- Add the potatoes bring back to the boil and boil 5 minutes uncovered, then add tomato paste, season with salt and stir gently to mix
- Put on the lid, turn off the heat and place the inner pot into the insulated outer pot.
- Shut the lid and leave to cook for a minimum of 2 hours. If you leave it longer it will not be a problem.
- When ready to serve stir in the coriander.
- Check the seasoning. Adjust if necessary.
- Serve with bread or steamed rice