Fried meatballs

Ingredients

• 1.5 Kg Pork mince
• 4 Slices White bread with crusts
• 1 Each Medium onion (115g total)
• 3 Each Chillies
• 30 g Coriander leaves & stalks
• 1½ Teaspoons Coriander (Dhania)
• 1½ Teaspoons Cumin (Jeera)
• 1½ Teaspoons Salt
• ¼ Teaspoons Ginger
• 2 Teaspoons Chilli powder
• ¼ Teaspoons Turmeric (Haldi)
• ¼ Teaspoons Garlic
• 3 Teaspoons Paprika
• 1 Tablespoon Tomato puree
• 2 Tablespoons Vindaloo paste

Preperation

1. Put bread in a bowl of water to soak.
2. Combine dry spices in a cup.
3. Chop up the onion, chillis and fresh coriander.

Method

1. Heat a tablespoon of oil on maximum until you can smell it. Put in dried red spices, tomato puree and vindaloo paste with 1/3 cup of water. Reduce heat to half cooker maximum (4) and fry until cooked, but not burnt. If necessary add a little water. Cook until all the water is driven off (about 5 minutes) and some oil comes out of the spices. Stir a lot. Remove from heat and leave to cool.
2. Add the mince, onion, chillies and coriander to the cooled spice mixture
3. Squeeze out as much water as possible from the bread. Add to the mince.
4. Mix the mince combination by hand. Squeeze together until you have one big lump. The spices must be evenly distributed throughout, with no lumps.
5. Add one cup of oil to a 30cm frying pan and heat it up on maximum until you can smell it. Reduce heat to less than half (4).
6. Form meatballs in your hand and put in frying pan. 50mm diameter for a main meal and 35mm diameter for cocktail sticks. It takes about half an hour to fry them. Turning them over can be tricky if you put too many in at once. You may need to fry them in a few batches.

Notes

Fried meatballs should be served with rice, dahl and a few side dishes.