Granny's Malaysian Meatball Curry

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“A very tasty meatball curry which my family enjoyed. I really like how you don't need to brown the meatballs before adding them to the gravy - so quick and easy. You can use store-bought Malaysian Curry Powder, or make your own (which is more fun to do if you have the time). I served this with rice and stir-fried vegetables.”

Ingredients Nutrition


  1. Prepare all ingredients before commencing to cook.
  2. In a medium-large bowl, combine the beef, breadcrumbs, egg, chopped spring onion and cilantro, with salt and pepper to taste, and place to one side.
  3. Grind onion, garlic and ginger to a paste with a stick blender or in a small food processor.
  4. In a small bowl, combine Malaysian curry powder, chili powder, ground cloves and a little water, to make a paste.
  5. Heat the oil over a medium-high flame in a wok, add onion paste, and stir-fry for about 5 minutes.
  6. Add the curry paste, star anise, cloves, curry leaves, reduce heat to medium, and stir fry until quite toasted and the oil starts to ooze out: this can take 5 – 10 minutes, but be careful not to burn.
  7. Add coconut milk and bring slowly to the boil.
  8. While curry liquid is boiling start making and dropping in bite sized meatballs - stop occasionally and stir gently.
  9. When all meatballs have been added, add tomato paste and salt to taste.
  10. Simmer, covered, on medium heat for 10 minutes, adding a little extra water as necessary.
  11. Add potato and simmer uncovered for another 15 minutes, stirring occasionally, again adding a little water if necessary.
  12. Serve with bread, roti chani, roti jala or steamed rice.

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