Alb’ndigas in curry sauce
These meatballs have a touch different, the curry sauce not only gives you aroma but a touch of the sensational in taste.
The spices are something sensational and have a wide range of these wonders make the dishes to be something sensational, unique and surprising, for the simple reason that a common dish turns into something exquisite.
As I told you few days ago on Facebook, our friends of Black Pepper & Co (they have online shop and physical store in Madrid) I was sent some spices and you can not imagine how to change the dishes, what wonders. Today we cooked with Masala, a spice typical of the indian cuisine, which gives a characteristic taste to the dishes. I am a big fan, I admit it!
Index of the article
- 1 Ingredients:
- 2 Preparation:
- 3 More recipes:
- An onion
- A teaspoon of curry
- Ground black pepper
- 2o0 ml. cream
- Raisins (to taste)
- Olive oil
- A cup of white wine
For the meatballs:
300 grams of minced meat
1 clove of garlic
Not to be repetitive with the way you do the meatballs, the truth, I always make the same prepared because they are juicy and tender on the inside while on the outside it creates a film crisp, I encourage you to read the step-by-step in the recipe “Meatballs in tomato sauce“.
For the sauce: In the skillet in which we fried the meatballs to make the “movie”, take a little bit of olive oil, set it on the fire and add an onion cut in julienne with a little salt so it stays on well pochadita.
When you are pochadita add the rest of ingredients: the white wine, the cream, the curry, and ground black pepper. Let that reduce a little and add the raisins.
Do not let it reduce too much, me personally I like it more with a flavor more cream as I left this time, I slowed down too much to be a thousand things. But may be with more sauce that is as best is.
- Chicken tikka Masala with rice basmati rice