CURRY SOUP WITH MEATBALLS
A hearty soup which is perfect for warming up on those upcoming cold nights. 1 cup canned coconut milk may be substituted for the desiccated coconut. Just skip steps 8 and 9 and add the coconut milk as directed in step 10.
Provided by CulinaryQueen
Categories Meat
Time 50m
Yield 4 serving(s)
Number Of Ingredients 18
Steps:
- Mix together the meatball ingredients.
- Form into small balls about the size of a walnut.
- Heat wok and add peanut oil. When hot, fry the meatballs until browned all over.
- Remove with a slotted spoon and drain on kitchen paper.
- Carefully drain all but 1 teaspoon of oil, removing any black bits that may be leftover in the pan.
- Fry the garam masala and turmeric for the broth for 30 seconds.
- Add onion, curry leaves and garlic. Cook for 3 minutes.
- Meanwhile, strain coconut in a sieve over a bowl, pressing out as much liquid as possible. Reserve the liquid coconut milk.
- Discard the pulp.
- Add soaking water(coconut milk) to the wok and simmer for 5 minutes.
- Adjust seasoning.
- Strain soup and return to wok.
- Add meatballs and simmer a further 5 minutes.
- Serve hot.
Nutrition Facts : Calories 310.8, Fat 20.6, SaturatedFat 7.2, Cholesterol 89.4, Sodium 429.9, Carbohydrate 17, Fiber 2, Sugar 7, Protein 14.9
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