Pork and Fennel-Seed Meatballs in a Creamy Tomato Curry
- 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
- Heat half the oil, add the onion and a good pinch of salt and sauté until golden.
- Add the ginger and garlic and cook for another minute or until the garlic smells cooked through.
- Add the fennel seeds and garam masala and season to taste.
- Leave to cool and mix with the pork along with half the fresh cilantro and lots of freshly ground black pepper.
- Take a small nugget and pan fry on both sides for a few minutes or until cooked through. Taste for seasoning. Adjust as necessary.
- 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.
- Add in the base and main sauces and a splash of water and bring to a boil.
- 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
- Heat half the oil, add the onion and a good pinch of salt and sauté until golden.
- Add the ginger and garlic and cook for another minute or until the garlic smells cooked through.
- Add the fennel seeds and garam masala and season to taste.
- Leave to cool and mix with the pork along with half the fresh cilantro and lots of freshly ground black pepper.
- Take a small nugget and pan fry on both sides for a few minutes or until cooked through. Taste for seasoning. Adjust as necessary.
- 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.
- Add in the base and main sauces and a splash of water and bring to a boil.
- Cover and simmer gently for another 8-10 minutes or until done. Serve with the remaining cilantro.