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Pork and Fennel-Seed Meatballs in a Creamy Tomato Curry

Pork and Fennel-Seed Meatballs in a Creamy Tomato Curry

Made With Our Classic Butter Chicken
2 SERVES
SERVES 2
prep
10 MINS PREP
20 MINS COOK
COOKS IN 25 MINS
Meatball curry is the epitome of comfort food, and this pork curry version is so easy, you’ll want to make it again and again.
Ingredients
  • 1 pack of The Spice Tailor Classic Butter Chicken
  • 300g ground pork
  • 2 tbsp vegetable oil
  • 1 small onion, finely chopped
  • 2 cloves of garlic, finely chopped
  • 20g ginger, finely chopped
  • 2 tsp fennel seeds, lightly toasted and crushed
  • 1 rounded tsp garam masala
  • Salt and freshly ground black pepper
  • Large handful of chopped fresh cilantro to garnish
Method
  1. Heat half the oil, add the onion and a good pinch of salt and sauté until golden.
  2. Add the ginger and garlic and cook for another minute or until the garlic smells cooked through.
  3. Add the fennel seeds and garam masala and season to taste.
  4. Leave to cool and mix with the pork along with half the fresh cilantro and lots of freshly ground black pepper.
  5. Take a small nugget and pan fry on both sides for a few minutes or until cooked through. Taste for seasoning. Adjust as necessary.
  6. Make 8 balls with the ground meat, sauté them in the remaining hot oil to get a bit of colour around them, around 5-7 minutes.
  7. Add in the base and main sauces and a splash of water and bring to a boil.
  8. Cover and simmer gently for another 8-10 minutes or until done. Serve with the remaining cilantro.
  • 1 pack of The Spice Tailor Classic Butter Chicken
  • 300g ground pork
  • 2 tbsp vegetable oil
  • 1 small onion, finely chopped
  • 2 cloves of garlic, finely chopped
  • 20g ginger, finely chopped
  • 2 tsp fennel seeds, lightly toasted and crushed
  • 1 rounded tsp garam masala
  • Salt and freshly ground black pepper
  • Large handful of chopped fresh cilantro to garnish
  1. Heat half the oil, add the onion and a good pinch of salt and sauté until golden.
  2. Add the ginger and garlic and cook for another minute or until the garlic smells cooked through.
  3. Add the fennel seeds and garam masala and season to taste.
  4. Leave to cool and mix with the pork along with half the fresh cilantro and lots of freshly ground black pepper.
  5. Take a small nugget and pan fry on both sides for a few minutes or until cooked through. Taste for seasoning. Adjust as necessary.
  6. Make 8 balls with the ground meat, sauté them in the remaining hot oil to get a bit of colour around them, around 5-7 minutes.
  7. Add in the base and main sauces and a splash of water and bring to a boil.
  8. Cover and simmer gently for another 8-10 minutes or until done. Serve with the remaining cilantro.
MADE WITH OUR DELICIOUS
Classic Butter Chicken
India’s favourite curry is intensely flavoured and velvety with a mildly spiced, but full-flavoured tomato-based sauce. Perfect with chicken, seafood lamb, paneer and many vegetables.
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