But what if I tell you there consists something way beyond for these spheres of joy, even better than your senses can fathom? Yes, tis true, much and more lies in store for these plumped meat rounds. Where pools of curry and spice make for new ground of unsurpassed texture and flavor. And here starring in our ball making role is the white meat often overlooked for these exotic productions, a new hero. Today we call in turkey, lean, mean and yes, minced to perfection. It will be that which gives meaning to healthful, wholesome Indian, meatball curry gorgeously laden with balls of turkey meat.
Let me tell you, extremely magnificent things happen on combining this virtually mellow tasting meat with texturally vibrant curry. Scoring few pantry staples and one that is vital for any Indian kitchen, these ground balls of meat become showstoppers all on their own. They also take on the role of edible sponges soon bearing likeness to their gravy rich habitat. Balanced with complementing spice and creamy coconut milk, this is that unique which creates generous but tolerable kick. Cut in with a final dollop of tangy yogurt, there be the final hurrah, a curry marked to refinement and spot on Indian.
As with all Indian meals, fragrance rendered from the heating and blending of spice elements is glorious. Makes the almost half hour wait all the more worthwhile.
This is curry to fiend for my friends, one where you will fight to the last for that final meatball. Just like we four did the previous night. Not saying who won, since I'm not one to brag.
For the meatballs~
- 1 lb lean ground turkey
- 2 tsp pepper
- ½ tsp cumin
- 1 tsp garlic powder
- 1 tsp ginger powder
- 1 tsp garam masala
- 1 tsp salt or enough to flavor
- Combine together the meat with the other ingredients and roll gently into 1" balls. Makes 20
- Refrigerate until curry beckons.
Rolled to twenty balls. Ball curry will generously feed a hungry crowd of 5. In most cases had with rice or Indian flatbreads such as chapatti, naan, a less than charitable serving of 6 or 8 works, leaving some better off than others.
For the curry~
- 2 jalapenos, halved
- 1" piece ginger
- 4 cloves garlic
- 2 tbsp canola oil (or any cooking oil)
- 1 tsp mustard seeds
- handful curry leaves
- 1 medium onion, diced fine
- 2 medium tomatoes, chopped
- 1 tbsp cayenne
- 3 tbsp coriander
- pinch turmeric
- ½ c warm water
- 1 cup canned unsweetened coconut milk
- 1 tsp salt or enough to flavor
- ¼ c nonfat plain yogurt
- a few sprigs cilantro (optional)
- Grind in a grinder or blender jalapenos, garlic and ginger to a chunky paste.
- On medium high, heat oil in a large, deep sided skillet or dutch over. Put in mustard seeds and curry leaves. Part cover pan (to shield yourself and surroundings) and allow mustard seeds to pop.
- Add onions and saute until translucent and wilted
- Add the ginger/garlic mixture. Stir until cooked through, a minute or so.
- Add tomatoes and powders, from cayenne to turmeric. Stir and cook for an additional minute on medium heat.
- Pour in warm water. Increase heat to high and let it come to a boil.
- Carefully add refrigerated meatballs, gently stirring and boiling for a minute.
- Lower flame to medium low, and let simmer until done about 15-20 minutes until done.
- Stir in the yogurt, mix well and cook for an additional minute.
- Sprinkle in cilantro.