Pork and Fennel-Seed Meatballs in a Creamy Tomato Curry
Pork and Fennel-Seed Meatballs in a Creamy Tomato Curry
Made With Our Classic Butter Chicken
SERVES 2
10 MINS PREP
25 MINS COOK
Meatball curry is the epitome of comfort food, and this pork curry version is so easy, you’ll want to make it again and again.
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Tailored to Taste
Everyone loves a meatball - and a curry is a wonderful place for them. For a lighter crumb on the balls, add 1 egg and 30g of fresh breadcrumbs. You can also substitute the meat for others. Perfect with a bowl of rice or naan breads to scoop them up with.
Ingredients
- 1 pack of The Spice Tailor Classic Butter Chicken
- 300g minced pork
- 2 tbsp vegetable oil
- 1 small onion, finely chopped
- 2 cloves of garlic, finely chopped
- 20g ginger, finely chopped
- 2 tsp fennel seeds, lightly toasted and crushed
- 1 rounded tsp garam masala
- Salt and freshly ground black pepper
- Large handful of chopped fresh coriander to garnish
Method
- Heat half the oil, add the onion and a good pinch of salt and sauté until golden.
- Add the ginger and garlic and cook for another minute or until the garlic smells cooked through.
- Add the fennel seeds and garam masala and season to taste.
- Leave to cool and mix with the pork along with half the fresh coriander and lots of freshly ground black pepper.
- Take a small nugget and pan fry on both sides for a few minutes or until cooked through. Taste for seasoning. Adjust as necessary.
- Make 8 balls with the minced meat, sauté them in the remaining hot oil to get a bit of colour around them, around 5-7 minutes.
- Add in the base and main sauces and a splash of water and bring to a boil.
- Cover and simmer gently for another 8-10 minutes or until done. Serve with the remaining coriander.
Tailored to Taste
Everyone loves a meatball - and a curry is a wonderful place for them. For a lighter crumb on the balls, add 1 egg and 30g of fresh breadcrumbs. You can also substitute the meat for others. Perfect with a bowl of rice or naan breads to scoop them up with.
Ingredients
- 1 pack of The Spice Tailor Classic Butter Chicken
- 300g minced pork
- 2 tbsp vegetable oil
- 1 small onion, finely chopped
- 2 cloves of garlic, finely chopped
- 20g ginger, finely chopped
- 2 tsp fennel seeds, lightly toasted and crushed
- 1 rounded tsp garam masala
- Salt and freshly ground black pepper
- Large handful of chopped fresh coriander to garnish
Method
- Heat half the oil, add the onion and a good pinch of salt and sauté until golden.
- Add the ginger and garlic and cook for another minute or until the garlic smells cooked through.
- Add the fennel seeds and garam masala and season to taste.
- Leave to cool and mix with the pork along with half the fresh coriander and lots of freshly ground black pepper.
- Take a small nugget and pan fry on both sides for a few minutes or until cooked through. Taste for seasoning. Adjust as necessary.
- Make 8 balls with the minced meat, sauté them in the remaining hot oil to get a bit of colour around them, around 5-7 minutes.
- Add in the base and main sauces and a splash of water and bring to a boil.
- Cover and simmer gently for another 8-10 minutes or until done. Serve with the remaining coriander.
Keep this recipe for later
EMAIL ME A PRINT COPY
MADE WITH OUR DELICIOUS
Classic Butter Chicken
Where the tikka masala is the favourite British curry, Butter Chicken is the Maharaja of curries in India and features at restaurants, weddings and everywhere in between! The intense flavours of slow-cooked sweet and tangy tomatoes, garlic, ginger, yoghurt, cream and spices come together to make a heady harmony of flavours that are actually addictive. Once you start, you can’t stop especially when served with delicious hot The Spice Tailor naans!
Although our sauce is called Classic Butter “Chicken”, it is actually vegetarian and very versatile. This sauce goes so well with almost everything and definitely anything that works with tomatoes.
Restaurant quality meals in minutes
Restaurant quality meals in minutes
Explore the world through flavour today
Explore the world through flavour today
