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Burmese meatball curry
- The Rangoon Sisters
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Serves 4
Easy
Prep: 15 mins
Cook: 40 mins
0 reviews
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Warming and comforting with a luscious curry sauce, this Burmese-style curry would be perfect for chilly winter nights.
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Try our Burmese meatball curry, then discover more delicious meatball recipes, such as our Scandi meatball bake with cucumber salad, venison meatballs and vegetarian meatballs.
Doctors, home cooks and sisters Emily and Amy Chung say: "This is one of our late grandma’s weeknight staples, warming and comforting, with a luscious curry sauce. Coconut isn’t commonly used in Burmese curries but she would always add her own spin to things and it adds a lovely richness. You can substitute the beef mince with pork (or a mixture) and we’ve also used turkey thigh mince before too."
Burmese meatball curry recipe
Ingredients
Nutrition
-
30g ginger
-
6 garlic cloves
-
500g 15-20% fat beef mince
-
2 tsp sweet paprika
-
1½ tsp ground turmeric
-
3 tbsp neutral oil
-
3 onions
diced
-
½ tsp hot chilli powder
-
1 tbsp tomato purée
-
1 tbsp fish sauce
-
50g creamed coconut
TO SERVE
-
jasmine rice
steamed
-
pak choi
steamed
-
long-stemmed broccoli
steamed
-
pickled mustard greens (optional)
Nutrition: per serving
- kcal435
- fat31g
- saturates14g
- carbs11g
- sugars8g
- fibre4g
- protein26g
- salt1.6g
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Method
-
step 1
Crush the ginger and garlic with a pinch of salt using a pestle and mortar to form a coarse paste. Alternatively, blitz together in a food processor. Put half the paste in a bowl with the beef, 1 tsp of paprika, ½ tsp of turmeric and ½ tsp of salt. Mix well and form into 20 balls, using your palms to press them together to make sure they’re well formed and won’t fall apart in the pan.
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step 2
Put a large frying pan or casserole over a medium heat and add 1 tbsp of oil. Once hot, tilt the pan to evenly distribute the oil and carefully add the meatballs. Turn them over after 2-3 mins to brown them all over – they don’t need to be fully cooked at this point, so just a gentle browning is fine.
-
step 3
Remove the meatballs to a plate. Add the remaining 2 tbsp of oil to the pan and allow to come up to heat for a minute, then add the onions. Turn the heat to low-medium and fry slowly, stirring every few minutes, for 15 mins or until golden and soft.
-
step 4
Add the remaining paste to the pan and mix well, then add the remaining 1 tsp of paprika, 1 tsp of turmeric and chilli powder with the tomato purée, fish sauce, coconut and 250ml of water. Stir well so the coconut melts into the sauce, then put the meatballs back in the pan, cover with a lid and simmer on a low heat for 10-15 mins.
-
step 5
Serve the curry with plenty of steamed rice and veg, and some pickled mustard greens, if you like.
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Authors
The Rangoon Sisters
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