Hi, Ray here again.
Most of the curries on this website come from the Indian subcontinent (India, Pakistan, Bangladesh). So I thought it would make a change to try out a curry from another country. There are lots of great curry recipes from all over the world on the Curry Focus website, such as the Thai Chicken Curry with Vegetables, Indonesian Dry Beef Curry and Jamaican Chicken Curry. I looked through the recipes and decided to try the Burma Meatball Curry.
Before I start, I need to say that I couldn’t find any rice flour, so I used standard flour instead. I’m not sure that this would make a great deal of difference but at least the substitution is out in the open. I think that you have to be a bit adaptable in cooking – I sometimes don’t have an ingredient that I think I have and have to bring in a substitute now and again.
I had everything else apart from the minced beef and lemon grass so there wasn’t much shopping to do for the meal.
I prepared the ingredients, although there really wasn’t much preparation to do. I thought that having to grate the ginger, crush the garlic and finely chopping the onion was a bit unnecessary seeing that they were going into the food processor, but who am I to argue with the recipe author?
But once I got to making the meatballs I found that I had a problem in that the meatball mixture was far too runny. I probably added too much water when I was making the onion paste. The original recipe called for 2 tablespoons of rice flour. In order to “firm up” the meatball mixture, I added another 4 tablespoons of flour and that did the trick. See, I can be adaptable!
I made the meatballs and did the initial frying. There were too many meatballs to fit into my frying pan, even though it’s a very large frying pan, so I did the initial meatball cooking in two separate lots. The bottom of the frying pan got a coating of the meatball mixture but it didn’t burn during the cooking – the recipe said to use the same frying pan for the main cooking as for the initial frying, so I followed this instruction.
Pretty much everything else went to plan except the reducing of the sauce went too far and there was hardly any sauce for the meatballs at all. I probably had the heat too high. When I make this curry again, I’ll probably add a couple of more tomatoes to give the curry some more liquid and I’ll make sure that the heat is a gentle simmer for the reducing process.
I served the Burma Meatball Curry on basmati rice and the usual dinner guests eagerly tucked in to the food.
The meatballs were a bit soft (not that this was an issue) and there was no sauce (as previously explained). But the meatballs tasted great. The two main comments were that the meatballs were “better than shop-bought” and “you can make these again”. So the meatballs were a hit. They received a good taste score of 7.5 out of 10 with a spice/heat rating of “medium”.
This is really a delightful meal. Maybe the kids would like this if you didn’t put in the fresh chilli (I don’t know of any kids who like spicy food but most kids that I know like meatballs) – it would be a great curry introduction for them. But don’t get me wrong – this curry is ideal for adults as well as kids.