CURRIED MEATBALLS – YES , I TRIED TO TRICK YOU .
Let me school you alittle bit in the world of , CURRY
There are many kinds of CURRY
First you can GROOM a horse , and they call that Curry( a horse )
That’s not what we’re talking about
and You can :
currying is the technique of transforming a function that takes multiple arguments (or a tuple of arguments) in such a way that it can be called as a chain of functions, each with a single argument (partial application).
Here, is a function that maps an argumenty to resultz. In particular,
BUT , I will leave this curry to my scientist friends
For today we are going to talk about Curry
NOT CURRY POWDER :
The reason you don’t think you like curry( and hence all things Indian ) is because a long time ago your MOM saw this recipe in LADIES HOME JOURNAL MAGAZINE – curry meatloaf or curried pineapple and ham loaf or some such thing and she bought this new spice called curry at the supermarket. Then she followed the recipe , which was not very good , and too much CURRY POWDER .
Curry powder, a commercially prepared mixture of spices, is largely a Western creation, dating to the 18th century. Such mixtures are commonly thought to have first been prepared by Indian merchants for sale to members of the British Colonial government and army returning to Britain.
Dishes called ‘curry’ may contain fish, meat, poultry, or shellfish, either alone or in combination with vegetables. Additionally, many instead are entirely vegetarian, eaten especially among those who hold ethical or religious proscriptions against eating meat or seafood.
Curries may be either ‘dry’ or ‘wet’. Dry curries are cooked with very little liquid which is allowed to evaporate, leaving the other ingredients coated with the spice mixture. Wet curries contain significant amounts of sauce or gravy based on yoghurt, cream, coconut milk, coconut cream, legume purée, or broth.
The UK has adopted curry as a “national dish”, with more than 9,000 Indian, Pakistani and Bangladeshi restaurants and the creation of British-Asian dishes such as chicken tikka masala and balti, says the National Curry Week website.
Since its inception, the word curry has “changed its meaning and become ubiquitous as a menu word”, says Alan Davidson, in the Oxford Companion to Food.
Once it just meant Indian food, but “it now denotes various kinds of dish in numerous different parts of the world, but all are savoury and all are spiced,” it reads.
“Everywhere the cuisine is enjoyed has its own variations and peculiarities,” says the National Curry Week spokesperson.
An English cookbook, The Forme of Cury, was published in the 1390s, and all hot food was called “cury” from the French word cuire, meaning to cook.
Alan Davidson writes however that curry comes from the Tamil word kari, or spiced sauce, which was originally a thin, soup-like, spiced dressing served in southern India, amongst many other stew-like dressings for meat and vegetables.
Scientists believe they may have found evidence of a 4,000-year-old “proto-curry” in India’s ancient Indus Valley civilization .
extra virgin olive oil or ghee
1 med onion , cut into 1-inch pieces
2 Serrano’s , (seeds removed if desired ) chopped
6 garlic cloves
1 tablespoon fresh lemon juice
1 tablespoon garam masala ( spice shop )
1 teaspoon ground coriander
½ teaspoon ground cumin
½ teaspoon cayenne pepper
2 pounds ground beef (20% fat)
1 large egg, beaten to blend
3 tablespoons plain yogurt
2 teaspoons kosher salt
1/4 cup olive oil
4 medium onions
10 cloves garlic minced and smashed
1 1½-inch piece ginger, peeled, chopped
3 dried chiles de árbol
which is also a great place to get your produce, check it out !
4 teaspoons curry powder ( spice shop )
4 teaspoons ground cumin
4 teaspoons ground turmeric
3 tablespoons ground coriander
1 teaspoon black peppercorns
( crush them in your hands between your fingers )
1 bay leaf
1 tablespoon kosher salt, plus more
½ teaspoon cayenne pepper
Cilantro leaves with tender stems (for serving)
Preheat oven to 400°. Cut parchment paper to size and lay on baking sheet. Purée onions , jalapeños, garlic, ginger, lemon juice, garam masala, coriander, cumin, and cayenne in a blender until smooth. Transfer mixture to a large bowl and add beef, egg, yogurt, and salt. Mix with your hands until mixture is homogenous and starts to become very sticky like sausage meat, about 1 minute. Using a 2-oz. ice cream scoop to portion if you like, roll beef mixture into golf ball–size portions and place on baking sheet, spacing 1″ apart (you should have about 24). Drizzle meatballs with more oil and bake until browned on top and cooked through, 20–25 minutes.
Meanwhile, heat oil in a large Dutch oven or other heavy pot over medium. Add onions, garlic, and ginger and cook, stirring often, until onions are translucent and starting to brown, 8–10 minutes. Stir in chiles, curry powder, cumin, turmeric, coriander, and peppercorns. Cook, stirring often, until mixture is very fragrant and spices begin to stick to the pot, about 2 minutes. Add tomatoes, stirring and scraping bottom of pot, and bring to a boil. Add bay leaf, 1 Tbsp. salt, and 2 cups water; return to a boil. Reduce heat and simmer until flavors have melded, 25–30 minutes.
Let curry sauce cool slightly, then transfer to a blender; blend until very smooth.
Or you can use a boat motor if you have one
Wipe out any bits remaining in pot and transfer curry sauce back to pot. Stir in lemon juice and cayenne; taste sauce and season with more salt if needed.
Gently nestle cooked meatballs into sauce, bring to a simmer, and cook until meatballs are heated all the way through, 10–15 minutes. Serve topped with cilantro.
- This goes real well over Jasmine rice
Eat and Enjoy !