Pork and Fennel-Seed Meatballs in a Creamy Tomato Curry

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Pork and Fennel-Seed Meatballs in a Creamy Tomato Curry

SERVES 2

10 MINS PREP

COOKS IN 25 MINS

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 mince 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 ground 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

Ingredients

1 pack of The Spice Tailor Classic Butter Chicken
300g mince 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 ground 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

India’s favourite curry is intensely flavoured and velvety with a mildly spiced, but full-flavoured tomato-based sauce. Perfect with chicken, seafood lamb, paneer and many vegetables.

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