Curried Meatballs in Spicy Coconut Rundown

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Preparation info

  • Serves

    4

    • Difficulty

      Easy

    • Ready in

      40 min

Appears in

Walkerswood Caribbean Kitchen

Walkerswood Caribbean Kitchen

By Virginia Burke

Published 2001

  • About

As mince is readily available, meatballs are quite popular in the Caribbean, seasoned in various ways. This version is good and spicy and brings together the richness of both curry and coconut. Serve this with callaloo rice (steamed white rice with chopped callaloo and a little coconut milk) or roti.

Ingredients

  • 1 tbsp vegetable oil
  • 2 garlic cloves, chopped
  • 1 tsp Wa

Method

Place a skillet over moderate heat and add the butter or margarine. When melted, add the onion and cook for a minute. Add this to the beef, egg, breadcrumbs, salt, lime or lemon juice, coriander, hot sauce and curry in a mixing bowl. Stir well together. Shape into about 12 meatballs. Heat the oil in the skillet and fry the meatballs until cooked, for 10–15 minutes. Remove and keep warm.