Tuesday, September 9, 2014

Coconut Pepper Curry With MeatBalls and Bacon


My Hubby's Office BBQ Party happened recently and this is one of the recipe that i made for the party.Its a fusion of Indian Curry With American MeatBalls and Bacon ,Whats more to emphasize on union of many people on this excellent party.And from my husband report i guess this dish was an excellent hit among his colleagues.I am glad that people liked my recipes and it makes me feel proud too.I was keeping my fingers crossed till my husband came home and gave me the review of how good it was at EOD and his friends even asked about the recipe.What else a chef can hope for other than people interested in their recipe.So here is the recipe for those who really liked my recipe,i am glad ito share it with you guys...Thanks for making my dish hit.

Ingredients:

Italian Style Beef Meat Balls / OR any of your choice  -  15 nos / or more if you like lots of meat balls
Bacon - 10 strips
Onion -1 cup sliced thinly
Tomato - 2 medium size
Ginger and Garlic PAste - 1 tsp each
Green Chilly - 2 no
Ginger Julienne - 1 tbsp
Turmeric Pd - 1 tsp
Chilly Pd - 1 tsp
Coriander Pd - 1 tsp
Garam Masala Pd - 1 tsp (Use my garam masala recipe which is sole responsible for the tastiness of this recipe)
Salt - only if  needed
Lemon Juice - 2 tsp
Coriander Leaves - a handful
Coconut milk - 1/2 to 1 cup

For Roasting and Grinding:


Coconut Shredded (Fresh / Dry )- 1/2 cup
Red Dry Chillies - 1 no
Pepper - 1 tsp
Coriander Pd - 1 tsp
Coconut oil - 1/2 tsp

You can adjust the spice level of this recipe by adjusting the amount of pepper and chillies you add to the recipe.

Method:


Step I:

Take a pan add 1/2 tsp of coconut oil and keep in medium low flame .Once its hot add coconut and pepper and roast it till its light brown in color.Keep stirring don't go away or coconut will burn .Then add red chillies once they turn color to dark red,switch off flame and remove pan from stove and add coriander pd and keep stirring for 5 min with the residual heat in pan till aroma comes out and transfer the content to a plate.Dont leave it in pan as the heat of pan may burn the spices.Now let it cool.
Once they are cooled down add this to a blender and grind it to a smooth paste by adding some water and keep this aside.

Step II:

Take a big pan and add very thinly chopped Bacon and saute it for 10 min or so ,till all bacon is crispy and most of the oil comes out of it.
Strain the bacon and drain out oil and just keep the crisp bacon pieces.

Step III

In the same pan with the left over sticking oil (don't add any more oil) add onions,turmeric and green chillies and saute it till onions are translucent,Then add Ginger Garlic PAste and saute it till the raw smell goes away .You can add 1 tbsp or two of water if you see the onions or ginger garlic paste is burning.
Then add Ginger Julienne and saute it for a min.Then add Tomatoes and saute it till its disintegrated add extra water if necessary to help tomato cook faster.Now add Chilly pd , coriander pd and garam masala (For extra hotness add extra tsp of garam masala ) .Then saute it for few more minutes then add meat balls and saute it for 5 min then add 1 to 2 cups of water according to the level of gravy you want.COver and let it cook for 5 min,then open lid and add ground paste to this and let it boil 2 more min,then add bacon and let it cook in gravy for 5 min.Don't add salt till now ,now do a taste check and add salt only if needed as bacon provides needed saltiness.
Then add lemon juice and wait 2 min for the flavour to infuse.
Finally add coconut milk and garnish with coriander leaf .Now the dish is ready to serve.
Serve it with Rice , Roti or bread.








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