Normally, I for one would be divulging into buying that particular ‘Golden Curry’ sat upon the average supermarket shelves. Sealed roux in cube sachet style compartments. It’s convenient, but hey ho, everybody contemplates on how to make something or other from total scratch.

The Japanese curry consisting of garam masala, ginger and a few dabs here and there (yes, the British love to mishap the traditionality of recipes), reasonably combines well with homemade meatballs. Substituting the rice this time round for noodles soaked in the delightful curry sauce.

Serves 4 Portions

Makes approx 12 x Meatballs

Ingredients:

  • 1/2 x an Onion
  • 150g x Beef mince
  • 150g x Pork mince
  • 1 x tsp Garlic puree 
  • 1 x tsp Mixed herbs 
  • 1 x medium Egg
  • 1 x tbsp Semolina Flour
  • season Salt & Black pepper 

Curry Filler Ingredients: 

  • 1/2 x an Onion
  • 2 x Carrots 
  • 1 x small Potato 
  • 1/2 x a Leek (medium size) 

Curry Roux: 

  • 30g x Unsalted Butter
  • 30g x Plain Flour 
  • 300ml x Cold Water
  • 200ml x Cold Water (add later)
  • 1 x tsp Ground Ginger
  • 1/4 x tsp Cayenne Chilli Pepper 
  • 1 x tbsp Mild Curry Powder 
  • 1 x tbsp Garam Masala 
  • dash of Worcestershire sauce 
  • Salt & Black Pepper 

Portion of Noodles

  1. Preheat two hobs/ stovetops to a medium heat. Boil the kettle.  
  2. Dice the onion. Add half of the diced onion to a mixing bowl. Set the rest aside.  
  3. Add the minced beef, pork, garlic puree, mixed herbs, semolina and seasoning into the bowl. Crack the egg and add half of the diced onion. Mix by hand. 
  4. Roll the meatball mixture into small golf ball sizes. 3 Per person. Place on a plate. Set aside. 
  5. Place a saucepan on the preheated hob. Melt the butter.
  6. Add the flour to the pan. Whisk out the flour for at least 3-4mins. Then, slowly add the 300ml of water to the roux whilst whisking. 
  7. Add the spices, seasoning and Worcestershire sauce to the pan. Mix.
  8. Add the diced onion, carrots, potato, leek and pour in 200ml water to the pan. Set aside on a medium heat. Reduce until thickened. (you can always add more water later if too thick) 
  9. Drizzle vegetable into a frying pan. Place on a preheated hob. Allow to heat, then add the meatballs. Turnover once golden brown. Place a lid on top and allow to cook for 8-10mins until cooked through.
  10. Pour the kettle water into a saucepan. Add the noodles. Cook for 4-5mins (depending on your noodle type packet instructions). 
  11. Drain the noodles. Serve into a bowl. Ladle over the curry sauce. Add the meatballs on top.