Every now and then I love myself a lekker pot of strong frikkadel curry, so strong that my nose starts running. My mother says its the best medicine to kill any germ in your body and also to keep the flu away… better than any medication that a modern day doctor can provide.
I like to lightly fry my frikkadels before hand and drain them on a paper towel, before I add them to the curry. This prevents the frikkadel from breaking up while it is cooking in the gravy.
This dish is best served with creamy mash potatoe and rice
- 1 x dozen lightly fried frikkadels.
- 2 x tbsp. tomatoe paste.
- 1 x onion, finely chopped.
- 1 x tsp garlic and ginger paste.
- 2 x green chillies chopped.
- Few fresh curry leaves.
- Chopped dhania for garnish.
- 1 x tsp Bombay delight masala.
- 1 x tsp Chowan’s masala.
- 1 x tsp Kashmiri masala.
- 1 x tsp Mixed masala.
- ¼ x tsp turmeric powder.
- ½ x tsp dhania powder.
- ½ x tsp jeera powder
- 1 x tsp garam masala.
- Salt to taste.
- Heat some oil in a pot.
- Add the onions and chillies and sauté till transparent.
- Add the ginger and garlic paste and mix well.
- Add the spices, except the garam masala, mix well.
- Add the curry leave and a cup of water.
- Mix well and allow the mixture to come to a boil.
- Add the tomatoe paste and salt and mix.
- Add the frikkadels, cover pot and allow to cook.
- Every couple of minutes take a spoon and scoop the gravy over the meat balls.
- Once the gravy is nice and thick, remove from the heat, sprinkle the garam masala over the top and garnish with chopped dhania