Party Treat: Goan Curry Surf & Turf

Christmas is about peace and goodwill to all mankind. So throw a party, invite the friends you have made in Stockholm from far and near. There is no better time to spread the yuletide cheer…

… and no better way to start the bash than with finger food that reflects your celebration of multicultural harmony through a winsome marriage of diverse ethnic culinary techniques and flavours.

 

Ingredients:

For 40 meatballs:

1 large red onion, finely chopped

300 g streaky bacon, julienned

350 g Rock Cod fillets*, minced

150 g Pomfret fillets*, minced

1 cup dry breadcrumbs

1/3 cup milk

1½ tbsp curry powder

1 tbsp plain flour

2 eggs, beaten

2 tbsp fresh dill, chopped

Salt

Crack black pepper

 

2 extra eggs, beaten

4 tbsp extra milk

Extra plain flour

Extra dry breadcrumbs

Salt

Crack black pepper

Extra virgin olive oil

 

* Or any 2 different types of fillets of white fish.

 

For the curry gravy:

2 tsp ground turmeric

2 tsp cumin seeds, ground in a spice mill

4 tsp coriander seeds, ground in a spice mill

2 tsp black peppercorns, ground in a spice mill

6 medium red onions, peeled and each cut into 6 sections

12 cloves garlic, peeled and minced

14 cm piece fresh ginger, grated

4 large green chillies, finely chopped

6 large green chilli, finely sliced

4 large tomatoes, finely chopped

4 large tomatoes, each cut into 6 sections

4 tsp tomato ketchup

400 ml coconut milk

Extra virgin olive oil

Salt

 

For plating:

2 fresh mangoes, skinned, deseeded and flesh diced

 

Instructions:

For the meatballs:

1. Stir-fry the bacon in a non-stick frying pan until they are crispy. Set the bacon aside to cool.
2. Stir-fry the onion in the bacon’s fat until softened. Set the onion aside to cool.
3. Thoroughly mix the cooled bacon and onions with the minced fish, breadcrumbs, milk, curry powder, flour, eggs and dill.
4. Season the surf & turf mixture.
5. Shape this mixture into raw meatballs.
6. Refrigerate the meatballs for at least 30 minutes to firm them up.
7. Season the extra flour.
8. Season the extra breadcrumbs.
9. Coat each raw meatball first with the seasoned flour, next in the beaten eggs, and finally with the seasoned breadcrumbs.
10. Heat the olive oil in a frying pan, and sauté, in 2 to 3 batches, the crumbed meatballs until each is evenly browned.
11. Drain the browned meatballs on paper towels.

For the curry gravy:

1. Heat the oil in a pot.
2. Sauté the onions for 6 minutes, until they are softened.
3. Add the sliced green chillies and sauté for 2 minutes.
4. Add the ground spices, tomatoes, chopped chillies, minced garlic and ginger, and tomato ketchup, sautéing for 1 minute.
5. Stir in the coconut milk; bringing to a boil before gently simmering for 8 minutes.
6. Season to taste.

To plate:

1. Add the drained meatballs into the curry; making sure each is thoroughly coated in gravy.
2. Gently simmer the curry for 10 minutes to thoroughly heat through the meatballs.
3. Spoon the gravy-covered meatballs onto a serving plate.
4. Skewer first a cube of fresh mango and then a gravy-covered meatball with a toothpick. Repeat until all the meatballs on the serving plate are each skewered with a toothpick.
5. Serve immediately with refreshing pale ales and fruity sweet ciders.