Best 6 Grannys Malaysian Meatball Curry Recipes

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**Discover the Delightful Malaysian Meatball Curry: A Symphony of Fragrant Spices and Tender Meatballs**

Originating from the vibrant culinary tapestry of Malaysia, the Malaysian meatball curry captivates taste buds with its symphony of fragrant spices and tender meatballs swimming in a rich and flavorful gravy. This delectable dish showcases the perfect harmony of sweet, savory, and spicy flavors, making it a beloved dish among Malaysians and food enthusiasts worldwide.

This comprehensive article presents a collection of meticulously curated Malaysian meatball curry recipes, each offering a slightly different take on this classic dish. From the traditional beef meatball curry, bursting with bold flavors, to the chicken meatball curry, offering a milder yet equally satisfying experience, these recipes cater to diverse tastes and preferences.

For those seeking a vegetarian alternative, the vegetarian meatball curry is a delightful option, featuring flavorful vegetable meatballs in place of meat. And for those who enjoy a bit of heat, the spicy meatball curry promises an exhilarating culinary adventure.

Additionally, this article provides valuable insights into the history, cultural significance, and variations of Malaysian meatball curry across different regions of the country. Discover how this dish has evolved over time and the unique culinary influences that have shaped its diverse flavors.

Whether you're a seasoned cook seeking to expand your culinary horizons or a beginner eager to explore the wonders of Malaysian cuisine, this article serves as your ultimate guide to mastering the art of Malaysian meatball curry. Embark on a culinary journey and let the enticing aromas and tantalizing flavors of this iconic dish transport you to the heart of Malaysia.

Here are our top 6 tried and tested recipes!

MEATBALL CURRY



Meatball Curry image

Provided by Aarti Sequeira

Time 40m

Yield 4 servings

Number Of Ingredients 19

1 pound ground beef
1 green serrano chile, minced
2 teaspoons minced fresh ginger
2 tablespoons minced fresh cilantro
Kosher salt
3 tablespoons coconut oil or canola oil
1/2 teaspoon brown or black mustard seeds
4 shallots, thinly sliced (about 1 cup)
5 cloves garlic, minced
1 (1-inch piece) ginger, peeled and minced
2 teaspoons ground coriander
1 teaspoon ground cumin
1/2 teaspoon cayenne pepper
2 medium tomatoes, finely diced
1 (14-ounce can) full-fat coconut milk
Kosher salt
2 tablespoons minced fresh cilantro
2 teaspoons lime juice (about half a lime)
Serving suggestions: Rice, Indian bread, such as naan or chapatti or spaghetti.

Steps:

  • For the meatballs: In a large bowl, mix the ground beef, chile, ginger, cilantro and 1 teaspoon salt together using your hands until just combined. (Don't mix any more than this or you'll end up with tough meatballs!) Make 16 balls like this: divide the mixture in half, and then in half again. Take each quarter and divide it into 4 small portions. Roll each portion between your palms until smooth. Set aside and repeat for all 16 meatballs
  • For the curry: In a large skillet over medium-high heat, warm the coconut oil until nearly smoking. Add the mustard seeds, covering the pan with a lid so you don't get popping seeds all over you.
  • When the spluttering subsides, add the shallots, garlic and ginger and cook until golden brown. Then add the ground coriander, cumin and cayenne pepper. Stir, and cook 30 seconds. Add the tomatoes and cook until they soften, about 5 minutes.
  • Add the coconut milk, 1/2 cup of water, 1/2 teaspoon salt and bring to boil. Turn down to a simmer and add the meatballs. Simmer until the meatballs are cooked through, 15 to 20 minutes.
  • To finish, add the cilantro and lime juice. Shake the pan gently to mix them in, and then taste for seasoning. Serve over rice, with Indian bread (naan or chapati) or over spaghetti!

MASALA MEATBALL CURRY



Masala meatball curry image

Try a new way with curry and roll up lamb and mint meatballs to serve with a flavoursome tomato sauce

Provided by Angela Boggiano

Categories     Main course

Time 55m

Number Of Ingredients 13

2 garlic cloves
1 red chilli , deseeded
1 thick slice white bread
small pack mint leaves, reserving some to serve
400g lamb mince
1 egg , lightly beaten
1 tbsp vegetable oil
1 large onion , roughly chopped
1 tbsp masala curry paste
400g can chopped tomato
400ml lamb stock
100g baby spinach leaves
cooked basmati rice and cucumber & mint raita, to serve (optional)

Steps:

  • Place the garlic, chilli, bread and mint in a food processor and pulse until finely chopped. Tip into a bowl and mix with the lamb, egg and seasoning. using damp hands, shape into 16 small meatballs.
  • Heat half the vegetable oil in a large non-stick frying pan. Fry the meatballs in batches over a high heat until golden, then set aside.
  • Heat the remaining oil in the frying pan, add the onion and cook for 3-4 mins until beginning to soften. Add the curry paste and fry for 1 min, then tip in the tomatoes and stock and bring to a simmer.
  • Add the meatballs and simmer for 15 mins until the sauce is thickened. Stir through the spinach until just wilted. Scatter over the reserved mint leaves, and serve with rice and cucumber & mint raita, if you like.

Nutrition Facts : Calories 378 calories, Fat 24 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 14 grams carbohydrates, Sugar 7 grams sugar, Fiber 3 grams fiber, Protein 27 grams protein, Sodium 0.9 milligram of sodium

GRANNY'S MALAYSIAN MEATBALL CURRY



Granny's Malaysian Meatball Curry image

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.

Provided by Daydream

Categories     Curries

Time 55m

Yield 4 serving(s)

Number Of Ingredients 20

1 1/4 lbs ground beef
3 tablespoons breadcrumbs
1 large egg, lightly beaten
2 tablespoons finely chopped spring onions
2 -3 tablespoons finely chopped cilantro
salt and pepper
2 onions, peeled and roughly chopped
5 cloves garlic, peeled and roughly chopped
3/4 inch fresh ginger, peeled and roughly sliced
2 1/2 tablespoons malaysian curry powder
1/2-1 teaspoon hot ground pure chile powder (or more or less to taste)
1/4 teaspoon ground cloves
3 tablespoons vegetable oil
1 star anise
8 fresh curry leaves
1 cup coconut milk, mixed with
1 cup water
1 large potato, peeled and cut into medium-sized cubes
2 -3 tablespoons tomato paste
salt

Steps:

  • Prepare all ingredients before commencing to cook.
  • 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.
  • Grind onion, garlic and ginger to a paste with a stick blender or in a small food processor.
  • In a small bowl, combine Malaysian curry powder, chili powder, ground cloves and a little water, to make a paste.
  • Heat the oil over a medium-high flame in a wok, add onion paste, and stir-fry for about 5 minutes.
  • 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.
  • Add coconut milk and bring slowly to the boil.
  • While curry liquid is boiling start making and dropping in bite sized meatballs - stop occasionally and stir gently.
  • When all meatballs have been added, add tomato paste and salt to taste.
  • Simmer, covered, on medium heat for 10 minutes, adding a little extra water as necessary.
  • Add potato and simmer uncovered for another 15 minutes, stirring occasionally, again adding a little water if necessary.
  • Serve with bread, roti chani, roti jala or steamed rice.

MALAYSIAN CHICKEN CURRY



Malaysian Chicken Curry image

One of my favourite Gordon Ramsey F-Word recipes. Easy to make and can be made as hot or mild as you like!

Provided by marlow1

Time 1h

Yield Serves 6

Number Of Ingredients 0

Steps:

  • First make the curry paste. Put the garlic, chillies, lemon grass, ginger, shallots and turmeric in a food processor and whiz to a paste. With the motor running, trickle in a little groundnut oil and blend well, scraping the sides of the processor several times. (Or you can pound the ingredients together in batches using a pestle and mortar).
  • To make the curry, cut the chicken into bite-sized pieces. Heat the groundnut oil in a large cast-iron casserole or heavy-based pan. Tip in the curry paste and stir over a medium heat for a few minutes until fragrant. Add the onions and cook, stirring frequently, for 5 minutes until they are beginning to soften.
  • Season the chicken pieces with salt and pepper. Add to the pan and stir to coat them in the spice paste. Add the lime leaves, cinnamon stick, star anise, coconut milk, stock, sugar, soy and fish sauces and bring to the boil. Reduce the heat to a simmer and cook gently for 30 to 40 minutes until the chicken is tender.
  • For the rice, rinse the grains in cold water to get rid of any excess starch. Drain and tip into a heavy-based pan. Add the rest of the ingredients with 200ml water, stir well and bring to the boil, then reduce the heat to a simmer. Cover and gently simmer for 10 minutes. Leaving the lid on, remove the pan from the heat and leave to stand for 5 to 10 minutes. Fluff the rice with a fork and serve while still hot.
  • Skim off any excess oil on the surface of the curry. Taste and adjust the seasoning. Tip in the beans, put the lid on and cook for another 3 or 4 minutes until the beans are tender. Scatter the coriander leaves over the curry and serve with the coconut rice.

MALAYSIAN CURRY POWDER



Malaysian Curry Powder image

A beautifully aromatic curry powder which I use in Granny's Malaysian Meatball Curry (posted separately).

Provided by Daydream

Categories     Malaysian

Time 10m

Yield 1/4 cup

Number Of Ingredients 9

2 tablespoons coriander seeds
1 tablespoon cumin seed
3/4 tablespoon fennel seed
1/2 tablespoon chili powder, to taste
1/2 teaspoon turmeric powder
1/4 teaspoon clove
1/4 teaspoon cinnamon
1/4 teaspoon cardamom
1/4 teaspoon pepper

Steps:

  • Place all ingredients in a coffee grinder, and blend.

GORDON RAMSAY'S MALAYSIAN CHICKEN CURRY



Gordon Ramsay's Malaysian Chicken Curry image

This recipe came highly recommended and intrigued me as the spice combination was different to any curry I have made. Which if I may say so myself, is a few. That and the fact our household loves a good Sunday afternoon curry.

Provided by mell_2

Categories     Curries

Time 26m

Yield 6 serving(s)

Number Of Ingredients 22

5 garlic cloves, peeled
4 -5 long red chilies, trimmed
2 lemongrass, stalks trimmed, outer leaves removed and sliced
5 cm piece fresh gingerroot, peeled and chopped
4 shallots, peeled and chopped
1 teaspoon ground turmeric
2 tablespoons oil
800 g chicken thighs, cut into bite sized pieces
1 tablespoon oil
1 teaspoon ground turmeric
2 onions, peeled and thinly sliced
4 kaffir lime leaves
1 cinnamon stick
3 star anise
400 ml light coconut milk
100 ml chicken stock
1 teaspoon palm sugar (or soft brown sugar)
2 tablespoons light soy sauce
2 tablespoons fish sauce
400 g green beans, trimmed
salt and pepper
coriander leaves, roughly torn

Steps:

  • To make the curry paste. Put the garlic, chillies, lemon grass, ginger and shallots in a food processor to form a paste. (Or you can use a pestle and mortar).
  • Next, heat the oil in a large heavy-based pan. Tip in the curry paste with 1 tsp ground turmeric and stir over a medium heat for a few minutes. Add the onions and cook, stirring for 5 minutes.
  • Season the chicken pieces with salt and pepper and add to the pan, stirring to coat in the paste. Add the lime leaves, cinnamon stick, star anise, coconut milk, stock, sugar, soy and fish sauces and bring to the boil. Reduce the heat to a simmer and cook gently for half an hour to an hour until the chicken is tender.
  • Skim off any excess oil on the surface of the curry. Taste add salt and pepper if you think its needs. Add the beans and cover for another few minutes until the beans are tender.
  • To serve, scatter the coriander leaves over the curry and serve with rice and roti.

Tips:

  • Choose the right type of meat. Granny's Malaysian Meatball Curry recipe calls for ground beef, but you can also use ground pork, chicken, or lamb. If you're using a leaner meat, you may need to add some additional fat to the mixture, such as butter or oil.
  • Use fresh, high-quality ingredients. The better the ingredients you use, the better your curry will taste. Look for fresh vegetables, herbs, and spices.
  • Don't be afraid to experiment with flavors. This recipe is a great starting point, but you can easily customize it to your own taste. Try adding different spices, herbs, or vegetables.
  • Be patient. A good curry takes time to develop its flavor. Simmer it for at least 30 minutes, or even longer if you have the time.
  • Serve with your favorite sides. Granny's Malaysian Meatball Curry is delicious served with rice, noodles, or roti. You can also serve it with a side of vegetables or salad.

Conclusion:

Granny's Malaysian Meatball Curry is a delicious and easy-to-make dish that is perfect for a weeknight meal. It's also a great way to use up leftover meat. With a few simple ingredients and a little bit of time, you can create a flavorful and satisfying curry that the whole family will enjoy. So next time you're looking for a new curry recipe to try, give Granny's Malaysian Meatball Curry a try. You won't be disappointed!

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